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Preheat oven to 170°C
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Grease a 20-22 cm cake tin and line with baking parchment or greaseproof.
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Beat oil, eggs and sugar together for 3 mins.
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Mix in the ground almonds and baking powder until fully combined.
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Stir in all grated lime rind and juice of one - reserve the rest for the sugar syrup.
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Add 25 ml of spiced rum
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Stir in the polenta.
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Spoon mixture into cake tin.
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Bake for approx 40/45 minutes on the middle shelf
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Allow to cool in the tin.
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Prepare the sugar syrup
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Add the juice of the remaining lime into a saucepan with 50 g sugar and 25 ml of spiced rum and mint.
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Boil gently, stirring regularly, for 5 minutes to form a thick syrup.
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Make holes in the cake with skewer and pour syrup over the cake
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Serve with a sprig of mint if you wish!