Serves 8-10

For the cake:
150g polenta
150g ground almonds
250g caster sugar
½ tsp gluten-free baking powder
5 eggs
220ml vegetable oil
2 tsp vanilla extract
2 cooking apples, peeled and sliced

To serve:
Icing sugar
Greek yoghurt 

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.
   

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