Strawberry and Pistachio Polenta Cake

Summer is not over yet and this cake really sings of summer. It has a squidgy crumb and a subtle pistachio flavour followed by a ripe sweetness from the fruit. This polenta cake is low in sugar, requires just a few ingredients with minimal preparation and it's very easy to make. Is that kind of dessert everyone will fall in love with, and it's perfect served for breakfast, snack or dessert. Pretty sure it will soon become your favourite polenta cake.

Makes: 8

Prepare: 10 minutes

Cook: 1 hour 15 minutes

Ingredients:

• 125g unsalted butter, plus extra for greasing, at room temperature
• 200g shelled pistachios
• 60g Greek yogurt
• 125g light brown sugar
• 200g polenta
• 1 tsp baking powder
• ½ tsp salt
• 1 lemon, zest and juice
• 3 eggs
• 100g strawberries, hulled and finely sliced
• 1 nectarine, stoned and finely sliced

1. Preheat the oven to 170°C, gas mark 5. Grease and line the base of a 20cm springform cake tin. Blitz the pistachios in the small bowl of a food processor until they have the consistency of ground almonds, then tip into a bowl.

2. In a large bowl of a food processor, cream the butter, Greek yogurt and sugar together until light and fluffy. Don't worry if it looks a bit grainy. Whizz in the pistachios, polenta, baking powder, salt and lemon zest and juice until combined. Crack in the eggs one by one, mixing after each one.

3. Tip the batter into the cake tin, top with the fruit and bake for 1 hour 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.

4. Serve just-warm slices of cake with Greek yogurt or crème fraiche.