Strawberry, almond & polenta skillet cake
- Preparation and cooking time
- Serves 4 - 6
- 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
- STEP 1
Butter a 20cm frying pan or cake tin with a little butter. Heat the oven to 180C/160C fan/gas 4.
- STEP 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.
- STEP 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.