Citrus & Blackberry Polenta Cake

Ingredients

• 125G butter, softened
• 250g brown sugar 
• 3 eggs
• 200g (about 2 cups) ground almonds
• 200g polenta
• 1 tsp baking powder
• ½ tsp baking soda
• Zest & juice from one large juicy lemon
• 3 tablespoons Greek yoghurt
• 150g blackberries – fresh or frozen & thawed
• Icing sugar to dust 
• Yoghurt, whipped cream and/or ice cream to serve

Method

Heat oven to 170 C and grease and line a 20cm spring form cake tin.

Beat butter and sugar until pale and creamy then beat in each egg, beating for 20 seconds between each. Fold in the dry ingredients followed by yoghurt, zest and lemon juice.

Scrape into the tin. Spoon over blackberries.

Bake for 1 hour & 15 minutes or until a skewer comes out clean. Leave to cool in the tin for 10 minutes before turning out on a serving plate.

Dust with icing sugar and serve warm with yoghurt, whipped cream and/or ice cream.