150gfine maizemeal or polenta - not the quick cook variety
1tspgluten-free baking powder
Finely grated zest of 1 lemon or orange plus the juice or 3 tbsp marmalade
Optional 1/4tsp almond extract
Instructions
Pre-heat oven to 180 degrees or 160 degrees for a fan oven
Whisk (cream) the spread and the sugar together until light and fluffy
Add the remaining ingredients and mix well
Grease a 20cm loose-bottomed round cake tin and add the mixture, smoothing the top
Place in the pre-heated oven for 40-45 minutes until just firm to touch and golden on top
Leave to cool for 5 minutes in the tin before turning out and leaving to cool on a wire rack
Serve plain, slice into 2 and fill with buttercream and jam/marmalade, or top with toasted flaked almonds, fruit such as raspberries or cooked rhubarb.