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Strawberry, Almond and Polenta Cake Recipe

Strawberry, almond and polenta cake

A filling and fruity cake, add some ice cream or custard for a heavenly experience.
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Ingredients
  

  • 170 g unsalted butter
  • 170 g golden caster sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 120 g self-raising flour
  • 60 g fine polenta
  • 60 g ground almonds
  • 150 g strawberries sliced

Instructions
 

  • Butter a 20cm cake tin with a little butter.
  • Heat the oven to 180C/160C fan/gas 4.
  • Beat together the butter, sugar and vanilla extract until thoroughly combined.
  • Add the eggs, one at a time, mixing after each addition to combine.
  • Fold the polenta and ground almonds into the mixture.
  • Fold through half the strawberries into the mixture.
  • Add the mixture into the cake tin.
  • Add the remaining strawberries, dotting them randomly over the top of the mixture.
  • Bake for around 40 mins, until the cake is firm.