Heat the oven to 180C, 160C fan, gas 4. Lightly oil 3 x 20cm, deep sandwich tins and line the bases with baking paper
In a large bowl mix together the flour, baking powder, almonds and polenta. Stir in the lemon zest with 210g of the golden caster sugar.
Beat together the eggs and yoghurt and stir quickly into the dry ingredients. Stir just enough to mix thoroughly then divide between the three tins. Bake for about 20minutes or until a skewer pushed into the centre comes out clean.
While the cakes are baking, put the remaining caster sugar in a saucepan with the lemon juice and 125ml water. Stir over a medium heat to dissolve the sugar then bubble for 3-4minutes until syrupy.
Turn the cakes out onto a wire rack over a shallow tin or tray and drizzle over the syrup.
Beat together the butter, icing sugar and soft cheese with an electric whisk until pale, smooth and creamy.
Sandwich the three cakes together with a little of the frosting and all the conserve. Now spread the top and sides with the remaining frosting. Keep the cake chilled until ready to use. Decorate with sugar paste bats, balls, grass and sprinkles just before serving.
Make the decorations with sugar paste which stays firm. Buy it in cake decorating shops. For a simpler solution, buy edible cricket-themed cake toppers which are available online.
