300g strawberries, trimmed and halved
A sprinkle of sugar
1/2 T balsamic vinegar
225g unsalted butter, softened
225g caster sugar
225g ground almonds
1 t vanilla extract
3 eggs
Zest of 3 lemons
Juice of 1/2 a lemon
110g polenta
A pinch of salt
3/4 t baking powder
Combine strawberries with a pinch of sugar and the balsamic vinegar. Set aside. Preheat the oven to 150C. Grease a 20cm round tin and line it with non-stick paper. In a large bowl, beat together the butter and sugar until smooth. Add the ground almonds and continue to beat until combined. Add the eggs one at a time. Fold in the lemon zest, lemon juice, polenta, salt and baking powder. Pout the batter into the prepared tin and scatter the strawberries on top. It's okay if some of them sink in. Bake for about 45 minutes until the cake is firm and beginning to brown. Remove from the oven and allow to cool in the tin for about 10 minutes before turning onto a wire rack.
The veg box has changed my way of planning meals – I love the surprise every week of seeing what we have and making something from the truly seasonal produce. I have tried several new vegetables I would never have otherwise bought.
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