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.

• In a large bowl, whisk together the sugar and lemon zest. Add the yoghurt, olive oil, eggs, vanilla, and almond extract and whisk to combine.

• Add the dry ingredients to the wet ingredients and stir until just combined. Don’t overmix.

• Pour the batter into the prepared pan and top with the strawberries and almonds. Bake for 35 to 40 minutes, or until a toothpick inserted in the centre comes out clean.

• Let cool completely before slicing and serving.
  
  Adapted from ‘Love and Lemons: Simple Feel Good Food’ (Avery, an imprint of Penguin Random House LLC) Copyright © 2023