Blackberry, plum and polenta cake with whipped coconut yoghurt

8
1 hour 30 minutes

Ingredients

  • 125g of unsalted butter, plus extra for greasing, at room temperature
  • 200g of whole almonds
  • 60g of Greek yoghurt
  • 250g of light brown sugar
  • 200g of polenta
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 unwaxed lemon, zested and juiced
  • 3 eggs
  • 100g of blackberries
  • 3 plums, approximately 150g total weight, stoned and finely sliced into wedges
  • 150g of coconut yoghurt, or more Greek yoghurt
  • 1 vanilla pod, split and seeds scraped

Method

1
Preheat the oven to 170°C/gas mark 3. Grease and line the base of a 20cm springform cake tin
2
Blitz the almonds in the small bowl of a food processor until they turn into a fine crumb. Be careful not to over-blitz, otherwise you'll end up with almond butter. Transfer to a mixing bowl
3
In the large bowl of a food processor, cream the butter, Greek yoghurt and sugar together until light and fluffy. Don’t worry if it looks a bit grainy. Whizz in the blitzed almonds, polenta, baking powder, salt and lemon zest and juice until combined. Crack in the eggs one by one, mixing after each one
4
Tip the batter into the cake tin, top with the fruit and bake for 1 hour and 10–15 minutes, until a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes before transferring to a wire rack
5
When you are ready to serve, whip the coconut yoghurt (or Greek yoghurt) and vanilla seeds together. Serve with just-warm slices of cake