Apricot Almond Polenta Cake

• unsalted butter50g g

  plus extra for the pan

• granulated sugar↗125g g
• fresh apricots8

  halved and pitted (you may need more if apricots are small)

• unsalted butter150g g

  room temperature, cubed

• fine sugar150g g
• large eggs↗2

  lightly beaten

• lemon↗1

  zest

• almond extract↗1 tsp
• plain flour↗50g g
• finely ground polenta50g g
• baking powder↗1½ tsp
• ground almond↗100g g
• milk↗125ml ml
• apricot jam↗3 tbsp

  for glazing

• crème fraîche↗

  or cream, for serving

Step-by-step instructions

1. 1

   Grease a round 20–23 cm pan; if the bottom isn’t tight, wrap the outside of the pan with foil so the caramel doesn’t leak. Preheat the oven to 200 °C (convection – 180 °C, gas – 6). In a saucepan combine the granulated sugar and 75 ml water, heat until the sugar dissolves. When the sugar melts, bring the mixture to a boil and watch until the syrup reaches a deep amber colour. Remove from heat, add the butter and stir until melted. Pour the caramel into the pan and then place the apricots skin‑side down.

2. 2

   In a large bowl beat the unsalted butter with the granulated sugar until fluffy. Add the large eggs, lemon zest and almond extract in succession, stirring constantly. Separately mix the flour, polenta, baking powder and ground almond; gradually fold the dry mixture into the egg mixture, alternating with the milk. Pour the resulting batter over the apricots and bake for 50 minutes, checking doneness with a skewer – it should come out dry.

3. 3

   Let the cake cool for 15 minutes, then carefully run a knife between the cake and the pan walls and invert it onto a plate. If halves of apricots remain in the pan, gently lift them, keeping their shape, and arrange them skin‑side up on the top of the cake. The cake can be served chilled or warm – to taste.

4. 4

   Heat the apricot jam with 2 tbsp water, melt it, then strain through a sieve to remove large pieces. Let the glaze cool slightly so it doesn’t melt the apricots, and generously spread it over the top of the cake. Allow the glaze to set, then serve the cake with crème fraîche or whipped cream.