Strawberry Almond Polenta Skillet Cake

Preheat the oven to 180C/160C fan/gas 4. Grease a 20 cm oven-safe skillet or cake tin with a little extra butter, making sure the base and sides are well coated.

In a large bowl, beat the softened butter, golden caster sugar, vanilla, and almond extract for about 5 minutes, until pale and fluffy. Add the eggs one at a time, beating well after each addition so the mixture stays smooth.

Fold in the self-raising flour, fine polenta, and ground almonds just until no dry patches remain. Gently fold in half of the diced strawberries, taking care not to overmix the batter.

Spoon the batter into the prepared skillet or tin and level the top. Scatter over the remaining strawberries, then bake for 40-45 minutes, until the cake is golden, set in the center, and a skewer inserted into the middle comes out clean or with a few moist crumbs.

Let the cake cool for 10-15 minutes before serving. Enjoy warm with vanilla ice cream or clotted cream.