In a large mixer bowl, place the soft butter, half the sugar and the grated zest of three lemons. Whisk on high speed until light and fluffy. Separate the eggs and add room temperature egg yolks one at a time as you continue whisking on high speed. Add the ricotta cheese, whisk some more until well mixed. Stop the mixer and remove bowl from machine. Add the polenta and almond meal with some chopped rosemary leaves, around 1 ½ tsp. Fold gently using a spatula until ingredients are well all combined.

In another bowl, whisk egg whites with half the sugar (¾ cup) and a pinch of salt until they become fluffy and glossy. Pour ricotta mixture one large kitchen spoon at a time and gently fold until combined. Pour mixture into a well buttered non stick cake pan (or lined). Lift and drop three times over bench to remove any air pockets. Cover with scattered flaked almonds and bake in oven for 45 minutes at 320°F – 160°C.

While the cake is cooking, squeeze the lemons you used for zest into juice. Place into a small saucepan, add the remaining sugar, quarter cup of water and limoncello lemon liqueur. Simmer 3 to 4 minutes until it becomes thicker, a syrup consistency.

Once cake is cooked, check with a skewer, remove from oven and leave to cool.

Pour hot lemon syrup over hot cake and dab with a pastry brush to help it spread. Serve it warm.