Beat in the eggs, one at a time, then add the lemon zest and juice, and the almond extract if using. Butter the sides of the tin and dust with the flour, or polenta
Add the lemon zest and chopped rosemary. Mix the polenta and baking powder together in a bowl. The cake will cook to a deep golden-brown colour and may dip a little in the middle
and now yet another random recipes virgin, this time from Rachel from My Life In Knitwear with a stunning recipe for Chocolate Cupcakes with a Rose Marshmallow topping taken from Sweet Paris by Michael Paul
