250 g unsalted butter or olive oil spread for dairy-free version

150 g golden caster sugar

4 large eggs

180 g polenta

160 g all-purpose g/f flour

2 tsp baking powder

1 tsp bicarbonate soda

zest and juice from 2 large mandarines

200 g mixed dried fruit

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1. Heat oven to 160 C
2. Line the base and sides of a round 23cm cake tin with baking paper
3. Cream the butter and sugar together until light and fluffy.
4. Add the eggs one at the time and mix thoroughly.
5. Once the mixture is combined, add all dry ingredients, zest and juice from mandarines.
6. Add chopped dried fruits, mix together
7. Transfer the mixture to the tin, spread evenly
8. Cook for about 45 minutes or until a skewer inserted into the centre comes out clean.
9. Remove from the oven and turn out onto a wire rack to cool
10. Decorate with lemon icing. You can use any food colouring to make colours You like.