Almond, Polenta and Honey Cake Recipe

Instructions

You will need a 20cm (8in) springform tin, oiled and bottom lined.

1. Heat the oven to 170 C, gas 3. Cream the butter and sugar until light and fluffy, then beat in the eggs one at a time, whisking well after each addition. Sift in the polenta, flour, almonds and baking powder with a pinch of salt. Stir lightly until smooth, then stir through the honey and transfer to the cake tin.
2. Bake in the centre of the oven for 1 hour 15 to 1 hour 25 minutes, until a skewer inserted into the middle comes out with just a light sheen on it, but no uncooked mixture. Remove from the oven and leave in the tin to cool for 15 minutes, then transfer carefully to a rack to cool completely. Dust with icing sugar and serve with Greek yoghurt and strawberries.