Name: Strawberry, almond & polenta skillet cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
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

Strawberry, almond & polenta skillet cake

Think of a cross between cornbread and Victoria sponge and you have this strawberry, almond and polenta cake. Best topped with clotted cream or vanilla ice cream

55 min total 15 min prep 40 min cook 6 501 cal

Instructions

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1 Butter a 20cm frying pan or cake tin with a little butter. Heat the oven to 180C/160C fan/gas 4.
2 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.
3 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.