STRAWBERRY, ALMOND & POLENTA SKILLET CAKE

Strawberry, almond & polenta skillet cake image

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

Provided by Esther Clark

Categories Dessert

Time 55m

Number Of Ingredients 10

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

Steps:

Butter a 20cm frying pan or cake tin with a little butter. Heat the oven to 180C/160C fan/gas 4.
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.
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.

Nutrition Facts : Calories 501 calories, Fat 31 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 31 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.1 milligram of sodium