Anna Jones’ strawberry and nectarine polenta and pistachio cake with whipped coconut yogurt

  • Preparation time: 10 minutes
  • Cooking time: 1 hour 15 minutes
  • Total time: 1 hour 25 minutes

    • Serves:8 (with a few slices leftover for Sunday tea)

    Ingredients

    125g unsalted butter, plus extra for greasing, at room temperature
    200g shelled pistachios
    60g Greek yogurt
    250g 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
    150ml coconut milk yogurt (or more Greek yogurt)1 vanilla pod, seeds scraped out 

    Method

    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 the 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. When you are ready to serve, whip the coconut milk  (or Greek) yogurt and vanilla seeds together. Serve with just-warm slices of cake.

    This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more

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