Serves 12 portions
About this recipe
Shop this recipe:
- 150g Ground almonds
- 100g Fine polenta
- 150g Caster sugar
- 2 tsp Baking powder
- Finely grated zest of 1 lemon
- 200ml Olive oil
- 4 medium eggs
- 5 Cardamom, toasted and shells removed
- 200g Fresh strawberries, sliced
- 1 tbsp Brown sugar
- 100g Flaked almonds, toasted
- Extra strawberries for decorating
Preheat the oven to 180°C
Toast the cardamom pods for a few minutes until they begin to give off a strong aroma. Leave to cool before cracking off the shells and crushing in a pestle and mortar or spice grinder to a fine consistency.
Mix the ground almonds with the polenta, caster sugar, baking powder, lemon zest and cardamom.
In a separate bowl, whisk together the oil and eggs, and then stir them into the dry ingredients.
Slice your strawberries and place on the base of a lined baking tin, ensuring they are evenly dispersed.
Pour the cake batter over the strawberries in the baking tin.
Bake for 25 minutes. Check with a skewer – if the skewer has some cake mixture on it, return the cake to the oven for a further 5-10 minutes until the skewer comes out clean. If the top of the cake begins to catch, cover lightly with tin foil when in the oven.
While the cake is cooking, toast some flaked almonds in a non-stick frying pan for a few minutes until just golden. Remove from the pan from the heat and allow to cool.
Finish the cake with the flaked almonds and some more fresh berries on the top. Delicious served with yoghurt, crème fraiche or ice-cream.