Step by step recipe:

1. 2 hours
   Take 100 g butter out of the fridge, cut into small pieces and leave to soften at room temperature for an hour or two.
2. 4 min.
   Weigh out and mix together 125 g flour and 125 g Fine cornmeal.
3. 3 min.
   Put into a food-mixer bowl: 2 eggs, 125 g caster sugar, 1 pinch salt and the contents scraped from 1 vanilla pod.
4. 5 min.
   Beat until the mixture becomes pale.
5. 2 min.
   Sieve the mixed flours into the bowl...
6. 4 min.
   And fold in gently.
   
   The best way to do this is to tip the bowl at angle, and lift and turn the mixture with a soft spatula.
7. 4 min.
   Incorporate the softened butter in the same way.
   
   The cake batter is ready.
   
   Preheat the oven to 360°F (180°C).
8. 2 min.
   Spread the mixture evenly in a round non-stick tin or mould.
9. 1 min.
   Sprinkle the top with 1 tablespoon granulated sugar.
10. 20 min.
    Bake for about 20 minutes.
    
    Be careful not to overcook this cake, or it will be too dry.