Preheat the oven to 190C/375F/Gas Mark 5

1. Grease a 2lb loaf tin with butter and line with a strip of greaseproof paper.

2. Put the polenta into a bowl. Add the juice and zest of 2 lemons and the lemon infused extra virgin olive oil. Mix gently and set aside.

3. Separate 4 eggs, reserving the yolks for the lemon curd, and whisk the whites until stiff.

4. Slowly add 120g caster sugar to the egg whites and whisk in well until thick and glossy.

5. Once all the sugar has been added to the egg whites take two tablespoons of the mixture and beat into the polenta mixture to loosen. Once combined, gently fold in the remaining egg whites.

6. Transfer to the lined loaf tin and bake for 30 minutes. Test the cake with a skewer, which should come out clean when the cake is cooked. Turn the cake out of the loaf tin and allow to cool.

7. To make the lemon curd, mix the zest and juice of 3 lemons with the remaining 3 eggs and 4 egg yolks, 150g butter and 180g sugar in a saucepan, and whisk over a medium heat until it thickens to the texture of thick custard. Cover and set aside to cool.

8. Add the final 100g sugar to a saucepan and cover with 200ml water. Bring to the boil and continue to cook until you have a thin syrup. Gently fold in half of the raspberries.

9. To serve, cut the cake into slices, sandwich with the lemon curd and remaining fresh raspberries and serve with the raspberries in syrup.