Preheat the oven to 180C. Line & grease a 20cm spring form cake tin.
Place the butter and the sugar in a large bowl and beat until light and fluffy. Add the eggs, one at a time, beating well.
Stir in the ground almonds, cake flour, vanilla, zest, polenta and baking powder Add a splash of milk – the mixture should be a soft dropping consistency.
Pour this mixture into the baking tin, and place in the oven. Bake for 55mins to 1 hour, until the cake is golden brown. Insert a skewer into the centre, if it comes out clean the cake is done.
Allow the cake to cool.
Serve the cake with berries and crème fraiche.
Reprinted with permission of Sasko.