Last week, I found some punnets of ruby-red, ripe, local strawberries at the market, and I couldn’t help myself being carried away (six punnets? why not). We have been feasting on them ever since – some straight from the bowl, others simply roasted, and others again in form of cake.
This is the cake. I used polenta for a touch of rusticity – it’s my Venetian genes coming out, here. The simple flavours and overall wholesomeness make it an ideal breakfast treat, but also an unfussy dessert. And when strawberries are not around, you can use whatever fruits you have – other berries, stone fruits, and even apples or pears. It’s a very forgiving recipe.
Strawberry Polenta Cake
180 g (1 1/2 cups) whole wheat flour
Large handful (1/2 cup) slivered almonds
Preheat the oven to 180C/350F. Grease a 23cm/ 9-inch cake tin and set aside.
In a medium bowl, mix together polenta, flour, baking powder, baking soda, and salt. In a large bowl, whisk the greek yoghurt with the sugar until creamy. Add the eggs, one at the time, whisking after each addition. Next, pour in the milk, alternating it with the flour mix, whisking all the while until blended. Pour the batter into the prepared cake pan and place strawberry halves on top of the batter, cut side down. Sprinkle the top with almonds. Bake for about 50 minutes (or until a toothpick comes out clean). Cool completely on a wire rack before serving.
Pour the batter into the prepared cake pan and arrange the strawberry halves on top, cut side down, pressing them gently into the batter. Sprinkle with almonds all over the top, then place in the oven.
Bake for 50 minutes (or until a toothpick inserted in the centre of the cake comes out clean). Allow to cool completely before slicing.