Cherry & almond polenta cake

ingredients

serves 12

• 225g unsalted butter, softened, plus extra for greasing

• 225g golden caster sugar

• 3 medium eggs

• 125g ground almonds, plus 2 tbsp

• 125g polenta

• 1 tsp baking powder

• Juice and zest of 2 lemons

• 350g yellow or red cherries, stones removed and halved, plus a few extra to decorate

• 1 tbsp demerara sugar

• Crème fraîche, to serve

instructions

Preheat the oven to 170C/325F/gas 3 and grease and line the base of a 23cm springform tin. Beat the butter and sugar until creamy and pale, then beat in eggs one at a time. Fold in the almonds, polenta, baking powder, 1 tsp salt, and lemon juice and zest.

Toss the cherry halves with the 2 tbsp ground almonds (this should prevent them from sinking to the bottom of the cake). Pour half the cake mix into the tin, then arrange half the cherries on top. Spread over the rest of the cake mix, then sprinkle the remaining cherries on top. Bake for 50–60 minutes, sprinkling over the demerara after 30 minutes.

When the cake is golden and just firm in the middle, remove from the oven and cool in the tin. Serve with a dollop of crème fraîche, a few extra cherries and a splash of your favourite liqueur if you dare...