Polenta cake with cranberries and clementines with cinnamon cream

• salted butter↗250g g

  softened, plus extra for the pan

• sugar↗250g g
• eggs↗4 large
• self-raising flour↗200g g
• polenta↗150g g
• clementines↗4

  zest

• yellow cranberries↗150g fresh or frozen g

  (thawed if frozen)

• whipping cream300ml double or ml
• cinnamon↗½ tsp tsp
• icing sugar↗2 tbsp tbsp
• clementine juice↗3 tbsp tbsp

Step-by-step instructions

1. 1

   Preheat the oven to 160°C/140°C with fan/convection or gas 3. Grease the bottom and sides of a 23 cm round pan and line it with parchment paper.

2. 2

   Beat the butter and sugar with an electric mixer until pale and fluffy, about 5 minutes. Add the eggs one at a time, adding a spoonful of flour with each addition. Mix well. Gently fold in the remaining flour, polenta and clementine zest, then carefully add the cranberries (thawed berries can colour the batter red if over‑mixed, so fold gently). Spoon the batter into the pan and smooth the top with the back of a spoon. Bake for 1 hour to 1 hour 15 minutes, or until a skewer inserted in the centre comes out clean. Let cool in the pan for 15 minutes, then transfer to a rack and let cool completely.

3. 3

   To make the cream, beat all the ingredients in a large bowl with an electric mixer until soft peaks form. Chill until serving. Serve the cake with the cream on the side. The cake will keep for up to three days in an airtight container.