Eating In

The other day I decided to make a polenta cake for my next door neighbour and the recipe I found was for a vegan one by Nigella Lawson.
I put the oven on at 180°C, greased and lined a 20cm springform round cake tin with baking parchment.
In a bowl I mixed 150g ground almonds and 150g polenta (not instant) 2 tsp of baking powder, ½ tsp of bicarbonate of soda and ¼ tsp salt.
I measured 100ml olive oil into a jug. I added 250ml plain yoghurt, although I didn’t have enough yoghurt so I made up the difference with whole milk. Because I hadn’t read the recipe properly, I also added the juice of the limes.
I poured the jug of wet ingredients into the dry ingredients and mixed well. At this point the cake batter looked a bit runny (probably because I had used the lime juice and the milk) so I added some more ground almonds to stiffen it. I scraped the batter into the tin and baked it in the oven for 40 minutes.
The cake was perfect and very delicious. It was eaten by my neighbour with no ill effects.
What I should have done was to make a syrup from the lime juice and 75g icing sugar, make holes in the cake when it came out of the oven and dribble the syrup in.
Leave it to cool before taking it out of the tin.