Kate Humble served up a delicious lemon and polenta cake with pine needles on Escape To The Farm.

The ingredients are: 200g butter, softened, 200g caster sugar, 3 large eggs, 2 lemons, zest of both, juice of 1, 2tsp finely chopped light green pine needles, 175g ground almonds, 1 tsp baking powder, 150g fine polenta and 2 tbsp pine nuts.

For the topping: 2 tbsp caster sugar and 1 tbsp pine needles.

Kate’s book titled: A Year of Living Simply: The joys of a life less complicated is available from Amazon now.