Pre-heat the oven to 180C (356F) fan-forced and grease and line a 26cm round spring-form or loose-bottom cake tin.

In the bowl of an electric mixer, beat together the sugar and spread until they are light and fluffy then mix in the eggs.

Take the bowl off the stand then add the flour, polenta, almond meal, lemon and lime zests and juice from half a lemon.

Fold it all together until just combined.

Spread the batter into the cake tin.

Heat the raspberries in the microwave until you can mash them up easily. Spoon them into a zip-lock bag and snip off one of the corners.

Pipe the raspberries in a spiral on top of the batter and then use a knife to cut it through a little bit.

Bake the cake for 25 minutes or until a cake tester comes out clean.

Leave the baked cake to cool in the tin for 5 minutes before transferring to a wire rack.

Use a fork or a cake tester to prick the surface of the cake all over and then pour the rest of the lemon juice over it.

The cake can be served warm dusted with icing sugar or left to cool then dusted.

Best served with some yoghurt or vanilla ice cream.