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Strawberry and Nectarine Polenta and Almond Cake
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- 125 g butter, diced, plus extra for greasing
- 250 g light brown sugar
- 60 g Greek yoghurt
- 1 lemon, zest only and 30 g juice
- ½ tsp fine sea salt
- 1 tsp baking powder
- 200 g ground almonds
- 200 g polenta
- 3 medium eggs
- 100 g fresh strawberries, hulled, 50 g diced (0.5 cm), 50 g finely sliced
- 100 g nectarines, stoned, 50 g diced (0.5 cm), 50 g finely sliced
- 150 g crème fraîche, for serving
- per 8 portion
- 2605 kJ / 623 kcal
- 11.8 g
- 56.6 g
- 38.8 g
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