My sister was recently very disparaging about polenta, saying it was one of those pointless and trendy ingredients that everyone suddenly goes mad about. But I love cakes with a bit of polenta to add bite and texture. And this one is a stunner.
175g unsalted butter
175g caster sugar
2 large eggs, beaten
Half a tsp good-quality vanilla extract
125g ground almonds
Half a tsp baking powder
Preheat the oven to 180 degrees C/Gas Mark 4. Line the base of a 15cm spring-form cake tin with greaseproof paper, and grease the sides.
Beat the butter and sugar together until they turn light and fluffy. Add the eggs and vanilla extract and beat again, then stir in the ground almonds, polenta and baking powder. Gently add the blackberries, and spoon the mixture into the cake tin.
Bake for about 55 to 65 mins until a skewer comes out clean. The top may scorch, so check after 35 mins and cover with greaseproof paper or foil as necessary. When cooked, leave the cake in the tin to cool for 15 mins, then turn out on to a wire rack. Serve dusted with icing sugar, with extra blackberries on the side.