Preheat your oven to 190°C (170°C Fan). If using a 23cm Round Tin: Line the bottom and grease the sides. If using a 2lb Loaf Tin: Line the bottom and sides with parchment paper, leaving an overhang so you can lift it out later.

In a large mixing bowl, combine the polenta, ground almonds, sugar, baking powder, and the zests of the lemon and orange. Whisk dry to break up any almond lumps.

In a jug, whisk the eggs, oil, and ½ tsp Sicilian Lemon Extract together vigorously. Goal: Whisk for about 45–60 seconds until it is a uniform, smooth, golden liquid with no oil streaks.

Pour about ¼ of the liquid into the dry bowl. Beat firmly with a wooden spoon to form a thick paste. Add the next ¼ and beat again. Repeat until all liquid is incorporated. Note: If the batter looks very watery, let it stand for 10 minutes to allow the polenta to absorb the moisture.

Pour the batter into your lined tin. Round Tin: Bake for roughly 40 minutes. Loaf Tin: Bake for roughly 45–55 minutes. Check: The cake is done when it is golden brown on top, shrinking slightly from the sides, and a skewer inserted into the centre comes out clean (no wet batter, though a few damp crumbs are fine).

Put the juices, granulated sugar, and spices (cinnamon, star anise, cardamom) into a saucepan. Bring to the boil, then simmer for 5 minutes until the sugar is dissolved. Remove from heat. Now add the tiny drop of extra lemon extract if you want a super-zesty kick.

Take the cake out of the oven. While it is still hot, prick it all over with a skewer. Pour the warm syrup (and the spices, if you like the look) over the hot cake. Crucial: Leave the cake in the tin to cool completely. It is very fragile when warm and will break if you try to move it now.

Once cold, lift it out using the paper overhang. Dust with icing sugar if you like. This cake tastes even better the next day!