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Nutrition: Per serving (6)

  • kcal501
  • fat31g
  • saturates16g
  • carbs46g
  • sugars31g
  • fibre2g
  • protein7g
  • salt0.1g
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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.

Recipe from Good Food magazine, May 2021

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A star rating of 4.9 out of 5.12 ratings
Heather Zavaďák-Wyche avatar

Heather Zavaďák-Wyche

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Julia Parsons

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goodfoodteam

thedavidcreed

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Anusha Rajendra

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