Join us in the kitchen as we bake Carter Were's lemon, polenta and rosemary cake. This recipe is not only the perfect sweet treat but also a wonderful opportunity to come together in the heart of your home and make special memories with your little ones.

Ingredients:
- Butter, 225g
- Sugar, 1 cup
- Eggs, 3
- Polenta, 3/4 cup
- Ground almonds, 2 cups
- Baking powder, 1 tsp
- Lemons, zest and juice from 3,
- Salt, pinch
- Greek yoghurt to serve

Instructions:
Heat the oven to 170C or 150C with a fan and grease and line a 20cm cake tin with baking paper.

Cream the butter and sugar together until light and fluffy then beat in the eggs one at a time, making sure one is fully incorporated before adding the other. Then stir in the polenta, ground almonds, baking powder, lemon juice, zest and a pinch of salt.

Pour into the cake tin and smooth over with a spatula. The mixture will be quite dense, but it’s meant to be! Bake for about 1 hour or until a sharp knife inserted in the middle comes out clean. The top of the cake will turn a deep golden colour. Leave to cool in the tin before slicing and serving.

Serve with your favourite Greek yoghurt.

If you want to eat the pasta that day, put it in the freezer first to dry a little. It also prevents it from sticking together. If you’re not eating that day, leave it in the freezer then thaw before cooking..

To cook, bring very salty water to the boil. Drop the pasta in and cook for about 5 minutes. You want the pasta to be al dente - still firm and has some bite. Taste your pasta as it’s cooking to judge when it's ready.