Lemon, Polenta and Strawberry Cake

Polenta adds a lovely texture to this easy, fruity cake. Fresh raspberries would work well in place of the strawberries, if you prefer. Hands-on time 30min, plus cooling. Cooking time about 1hr 30min. Serves 8 FOR THE CAKE  225g unsalted butter, softened, plus extra to grease

 150g hulled strawberries, cut into rough 1cm pieces

 150g self-raising flour

 225g caster sugar

 4 medium eggs

 250g natural yogurt

 Finely grated zest 1 lemon  100g quick-cook/1-minute polenta TO SERVE  100g hulled strawberries, cut into rough 1cm pieces

1 Preheat oven to 170°C (150°C fan) mark 3 and grease and line a 20.5cm round springform tin with baking parchment. For the cake, in a small bowl, toss the strawberries with 2tbsp of the flour to coat; set aside.

2 Using a freestanding mixer or a handheld electric whisk and a large bowl, beat the butter and sugar until pale and fluffy. Beat in the eggs 1 at a time, adding 1tbsp of the remaining flour with each egg until mixture is light and airy.

3 Beat in the yogurt and lemon zest. Sift in the remaining flour and add the polenta, then fold in using a large metal spoon until combined. Next, fold in the floured strawberries.

4 Scrape into the lined tin and spread to level. Bake for 1hr 30min, or until golden brown and the cake springs back when gently pressed. Leave to cool in tin for 10min, then transfer to a wire rack to continue cooling.

5 Serve just warm or at room temperature, decorated with chopped strawberries. For some added decadence, serve with clotted cream or vanilla ice cream, if you like.

PER SERVING 511cals, 9g protein, 28g fat (16g saturates), 55g carbs (32g total sugars), 2g fibre TO STORE Keep covered in the fridge for up to 2 days. Allow to come to room temperature before serving.