500g Tararua Butter 
500g Chelsea Raw Sugar
6 eggs
1 1/3 cups fine polenta
5 cups ground almonds
6 lemons, juiced and the rind grated
1 teaspoon Edmonds Baking Powder
1/2 teaspoon salt
150g Chelsea Caster Sugar

Preheat oven to 150 degrees C.
Grease and line the bottom of a 25cm cake tin with baking paper.
In a large bowl, cream the Tararua Butter and Chelsea Raw Sugar.
Add eggs one at a time mixing well each time.
In a separate bowl mix together the polenta, ground almonds, lemon rind, Edmonds Baking Powder and salt. Fold into creamed mixture.
Pour into prepared tin and bake for 1 1/2 to 2 hours-check after 1 1/2 hours.
While cake is baking place the lemon juice and Chelsea Caster Sugar into a saucepan and boil until the juice has reduced by about half.
Poke holes in the cake once it's out of the oven and pour the syrup over the cake letting the syrup soak in until you've used all the syrup. Leave to cool in the tin.