Blackberry, plum and polenta cake with whipped coconut yoghurt

1 hour 30 minutes


  • 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


Preheat the oven to 170°C/gas mark 3. Grease and line the base of a 20cm springform cake tin
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
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
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
When you are ready to serve, whip the coconut yoghurt (or Greek yoghurt) and vanilla seeds together. Serve with just-warm slices of cake