Strawberry almond polenta skillet cake
Ingredients
- 170g unsalted butter, softened, plus extra for the pan
- 170g golden caster sugar
- 1 tsp vanilla bean paste or extract
- ½ tsp almond extract
- 2 eggs, at room temperature
- 120g self-raising flour
- 60g fine polenta
- 60g ground almonds
- 150g strawberries, diced
- vanilla ice cream or clotted cream, to serve
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