Rainy days drive many a cook to baking, seeming the perfect counterbalance to the damp greyness, which in Ireland can last all day long. This was a drizzly, sideways rain kinda day. I was hungover, albeit mildly. But enough to manifest an apathetic humour... I wanted to go for a walk -but I didn't want to go for a walk in the rain. I wanted to go get the paper -but I didn't want to drive in the rain. I knew if I didn't do something...anything, marginally productive, I would be filled with self loathing. Oh and also, me and a half eaten packet of pistachios, had been giving each other the eye for about three weeks.

And so it began.

It all came good. Pouring tea, pouring memories, eating cake.

Let me just introduce this cake, for my fellow 'not so keen on sponge' people, this is one for us. It's nutty, lemony and moist. And for gluten intolerant tummies it works really well.

Take;

250g butter room temp.
250g caster sugar
3 eggs at least free range
zest and juice of 1 lemon
100g ground almonds
120g ground pistachios
60g polenta flour/fine maize meal (or plain flour if gluten is tolerable)
9" /23cm spring form cake tin, greased and lined

Icing

100g icing sugar
zest and juice of 1 lemon
1 tsp rose water (optional)

Do;

turn oven on to 160'C/Gas 3
beat the butter and sugar until pale and fluffy
add the eggs 1 at a time
add the lemon zest and juice
in a separate bowl mix your dry ingredients
mix dry into wet, pour into prepared cake tin, smooth over top
bake for 40-50 mins -check at 40!
cover with foil if it's browning on top but still not cooked fully
allow to cool before icing
to make icing; sieve the icing sugar, add the lemon and rose water if using and mix with a whisk before pouring over the cake
enjoy with tea/coffee/prosecco/lemonade/ dollop of creme fraiche/whipped cream