Time to make: 35 mins (Hands-on time: 10 mins, Cooking time: 25 mins)
150g reduced-fat spread
150g soft brown sugar
3/4 cup polenta
3/4 cup self-raising flour
2 tablespoons ground almonds
2 lemons, zest and juice
1 lime, zest
Step 1 Lightly grease a 26cm-round springform cake tin and line base with baking paper. Preheat oven to 180°C.
Step 2 Cream spread and sugar together. Beat in eggs. Fold in polenta, flour and almonds with lemon and lime zest and one-quarter of the lemon juice.
Step 3 Spoon into prepared tin and cook for 25 minutes or until firm to touch. Cool for 5 minutes before removing from pan.
Step 4 Prick sponge surface all over with a fork. Sprinkle with two-thirds of the remaining lemon juice and leave for 5 minutes for juice to be absorbed. Cut to serve.