Makes 16 small bars
adjust servings:

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For the syrup

For the icing

  1. Preheat the oven to 180°C/160°C fan/gas mark 4. Line a 20 x 24cm rectangle tin with non-stick parchment paper.
  2. In a food processor, whizz the pistachios until finely ground.
  3. In a large bowl, beat together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
  4. In a bowl, stir together the polenta, ground almonds, ground pistachios and baking powder.
  5. Add the dry ingredients to the butter mixture and stir to combine well. Stir in the lemon zest and juice and mix until combined. 
  6. Pour the mixture into the prepared cake tin. Bake for 30-35 minutes or until a skewer inserted in the centre comes out clean.
  7. To make the syrup, place the lemon zest, lemon juice and caster sugar in a small pan and bring to the boil, stirring to dissolve the sugar. Reduce the heat and simmer for three minutes.
  8. As soon as the cake is out of the oven, pour the hot syrup over it, then leave to cool in the tin.
  9. For the icing, stir together the icing sugar and lemon juice. Adjust the consistency by adding more icing sugar if the icing is too runny, or more lemon juice if it’s too thick.
  10. Drizzle the icing over the traybake and cut into squares to serve.

Nutrition Facts

Per small bar: 310kcals, 20.3g fat (17.6g saturated), 30.6g carbs (21.9g sugars), 5.7g protein, 2.3g fibre, 0.137g sodium