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Strawberry, almond and polenta skillet cake in a skillet

Strawberry, almond & polenta skillet cake

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4 - 6

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

Nutrition: Per serving (6)
NutrientUnit
kcal501
fat31g
saturates16g
carbs46g
sugars31g
fibre2g
protein7g
salt0.1g
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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

  • 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.

Goes well with

Recipe from Good Food magazine, May 2021

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Overall rating

A star rating of 4.7 out of 5.3 ratings
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