- 225g (8oz) unsalted butter
- 225g (8oz) golden caster sugar
- 4 large free-range eggs
- 25g (1oz) polenta
- 25g (1oz) self-raising flour
- 175g (6oz) ground almonds
- 1tsp baking powder
- 2tbsp runny honey
- icing sugar, to dust
you will need
- 20cm (8in) springform tin, oiled and bottom lined
Heat the oven to 170 C, 150 C fan, 325 F, gas 3. Cream the butter and sugar until light and fluffy, then beat in the eggs one at a time, whisking well after each addition. Sift in the polenta, flour, almonds and baking powder with a pinch of salt. Stir lightly until smooth, then stir through the honey and transfer to the cake tin.
Bake in the centre of the oven for 1 hour 15 to 1 hour 25 minutes, until a skewer inserted into the middle comes out with just a light sheen on it, but no uncooked mixture. Remove from the oven and leave in the tin to cool for 15 minutes, then transfer carefully to a rack to cool completely. Dust with icing sugar and serve with Greek yogurt and strawberries.
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