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