Lemon Polenta Cake Version 2

You may have already tried out Nigella's Lemon Polenta Cake, which I wrote about here. It is a great cake, but I always find that it gets a bit too wet with the syrup. Recently I tried out another polenta cake by Rose Prince as part of the Telegraph's Baking Club recipe here. It was undeniably delicious, I am mad for polenta cakes, I love the gritty texture. With the syrup for Rose Prince's cake I reduced it a lot more than I do with the Nigella one, but also the cake is cooked in a different way so I am trying out whether I can get a more stable cake.

Here goes:

Recipe is much the same as Nigella's, if you want to do the orange version substitute the lemons for oranges and the syrup is a little different too.

200g Butter  Recipes always call for unsalted, I can never be bothered to buy different butter for baking so I don't. 
200g Demerara Sugar
200g Ground Almonds
100g Polenta
3 Eggs
1 tsp Vanilla Essence/Extract
1 tsp Baking Powder
2 Lemons zested- keep for juicing.

Syrup:
Lemon Version:
2 Lemons- juiced
125g Icing Sugar

Orange Version:
2 Oranges- juiced
100g Caster sugar

Pre-heat the oven to gas mark 2 1/2, 160c

Grease and line a 20cm springform tin

Cream the butter and sugar together, the sugar won't dissolve so it will look gritty.
Add the vanilla in and stir.
Add in the eggs one at a time.
Mix together the polenta, ground almonds, baking powder and zest.
Stir into the butter and sugar.

Pour into the tin and bake for 45-50 mins.

Boil the syrup.
Rose Prince suggests to cool the cake for 10mins outside of the tin before pouring the syrup over, I don't do this as I'm much too impatient. Skewer the top, pour the syrup over and leave to cool.

Here it is.. I would suggest as Rose Prince does to add chopped pistachios over the top,not only pretty but give a lovely textured crunch and flavour with the cake, especially the orange one!

It is delicious with greek yoghurt on the side too.