Serves 8-10
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For the cake:

To serve:

  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Line a 23cm cake tin with non-stick parchment paper.
  2. In a bowl, combine the polenta, ground almonds, sugar and baking powder.
  3. In a separate bowl, whisk together the eggs, vegetable oil and vanilla extract.
  4. Add the egg mixture to the dry ingredients and stir until fully combined.
  5. Transfer the mixture in the prepared tin. Top with the slices of apple; they may sink, but that’s not a problem.
  6. Bake for 35-40 minutes or until a skewer inserted in the centre comes out clean. Allow to cool fully.
  7. Dust with icing sugar, then slice and serve with a dollop of Greek yoghurt.

Nutrition Facts

Per serving: 472kcals, 30.1g fat (5.2g saturated), 46.8g carbs (30.7g sugars), 7.2g protein, 3.4g fibre, 0.032g sodium

Gluten-freeCakesPicnicSweet thingsSpecial OccasionsFree-from treatsBakingFruit dessertsDinner partyMake it HealthyVegetarian

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