TODAY’S RECIPE: Strawberry, almond & polenta cake

FRUITY, nutty dessert. Serves: 4-6.

Ingredients

170g unsalted butter, softened, plus extra 170g caster sugar 1 tsp vanilla extract ½ tsp almond extract 2 large eggs 120g self-raising flour 60g fine polenta

Method

60g ground almonds 150g strawberries

TO SERVE: Vanilla ice cream or clotted cream 1 Butter 20cm cake tin. Heat oven to 180c/ 160c fan/gas 4. Beat butter, sugar, vanilla and almond extracts until light and fluffy. Add eggs, one at a time, mixing to combine, then fold in flour, polenta and almonds. Fold through half of diced strawberries. 2 Spoon mixture into cake tin and smooth over. Dot with remaining strawberries and bake for 40 minutes until golden brown and firm. Serve with ice cream or clotted cream.

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