Cook: 35 - 40 minutes

Serves: 8

This lemony polenta cake is the perfect treat to share at a summer gathering. Topped with toasted almonds and ruby- red strawberries, it looks impressive, but it’s delightfully simple to make. The moist cake is wonderful on its own, but you could dress it up with a scoop of vanilla ice cream or a dusting of icing sugar.

Method

Preheat the oven to 180°C (160°C fan).
Lightly oil a 23cm (9in) round cake tin and line the base with baking parchment.
In a medium bowl, whisk together the flour, cornmeal, baking powder, and salt.

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Ingredients

Name: Recipe: Strawberry polenta cake
Prep time: 10 min
Cook time: 35 min
Yield: 8
Ingredients: 110g plain flour; 75g medium-ground cornmeal (or semolina); 2 tsp baking powder; ¾ tsp sea salt; 110g caster sugar; 1 tbsp lemon zest; 180ml full-fat Greek yoghurt; 120ml extra-virgin olive oil, plus more for the pan; 2 large eggs; 1 tsp vanilla extract; ½ tsp almond extract; 300g small strawberries, halved; 20g flaked almonds

110g plain flour
75g medium-ground cornmeal (or semolina)
2 tsp baking powder
¾ tsp sea salt
110g caster sugar
1 tbsp lemon zest
180ml full-fat Greek yoghurt
120ml extra-virgin olive oil, plus more for the pan
2 large eggs
1 tsp vanilla extract
½ tsp almond extract
300g small strawberries, halved
20g flaked almonds