Lemon and wild geranium polenta cake

Preheat the oven to 180 &degC.
Place the lemons in a saucepan with enough cold water to cover.
Bring to the boil and simmer for about 30 minutes or until soft. Drain and leave to cool.
Place in a blender or food processor and pur&eacutee until smooth.
Using an electric mixer, beat the eggs until pale and fluffy. Whisk in the sugar.
Mix the flour with the bicarbonate of soda and salt, and fold into the egg mixture. Mix in the olive oil.
Stir in the polenta and pur&eacuteed fruit.
Place the geranium leaves at the base of a loaf tin and then pour in the mixture.
Bake for 50 minutes or until a skewer comes out clean. Remove from the oven and leave to cool.
Garnish with frosted geranium leaves: dip them in egg white and sprinkle with castor sugar.