Strawberry, almond & polenta skillet cake

almond cake polenta polenta cake skillet cake strawberry vitamin c

N/A

Source

Ingredients

170g unsalted butter, softened, plus extra for the pan

170g golden caster sugar

1 tsp vanilla bean paste or extract

½ tsp almond extract

2 eggs, at room temperature

120g self-raising flour

60g fine polenta

60g ground almonds

150g strawberries, diced

vanilla ice cream or clotted cream, to serve

Method

Butter a 20cm frying pan or cake tin with a little butter. Heat the oven to 180C/160C fan/gas 4.

Beat together the softened butter, sugar, vanilla and almond extract for 5 mins, or until light and fluffy. Add the eggs, one at a time, mixing after each addition to combine, then fold through the flour, polenta and ground almonds. Fold through half the strawberries.

Spoon the mixture into the skillet or cake tin and smooth over. Dot with the remaining strawberries and bake for 40-45 mins or until golden brown and firm. Serve warm with ice cream or clotted cream.