Strawberry, almond & polenta skillet cake

• unsalted butter↗170g 170g

  softened, plus extra for the pan

• golden caster sugar↗170g 170g
• vanilla bean paste↗1 tsp 1 tsp

  or extract

• almond extract↗½ tsp ½ tsp
• eggs↗2 2

  at room temperature

• self‑raising flour↗120g 120g
• polenta↗60g fine 60g

  fine

• ground almonds↗60g 60g
• strawberries↗150g 150g

  diced

• vanilla ice cream

  or clotted cream, to serve

Step-by-step instructions

1. 1

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

2. 2

   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.

3. 3

   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.