Health, hygiene and safety: Make sure that you wash your hands and put on an apron before you start cooking
Start by preheating your oven to 180 degrees Celsius, then grease and line a square tin
Put your oil, 125g of the dextrose, ground almonds, eggs an vanilla essence in a bowl
Add the rind and juice of 2 lemons, polenta and the baking powder to the bowl
Mix the ingredients in the bowl with a wooden spoon until well combined
Pour the cake mixture into a square tin and into the oven to cook for 35 minutes
In the meantime, while the cake is in the oven, mix the remaining 50g of dextrose and the remaining rind and juice of 2 lemons, to form a mixture that you will pour on top of the cake
When the cake is cooked take it out of the oven and pour the dextrose and lemon mix on top immediately. Then leave the cake to cool completely in the tin.
Once the cake has cooled down, cut it into small squares and serve. Here you have your finished lemon polenta cake!
I would give this cake a 9 for the taste, a 9 for the presentation and a 7 for the ease of preparation
If you would like to make any modifications, I would suggest changing the dextrose for sugar, because even though I don't eat sugar, many of you would, and it would be only slightly sweeter to add it