Raspberry & almond olive oil cake

1.Preheat the oven to 170˚C, gas mark 3. Lightly grease and base line a 20cm springform cake tin. Tip the raspberries into the base of the tin; set aside. In a bowl, stir together the ground almonds, polenta, baking powder, lemon zest and a pinch of salt.

2.In a large bowl, whisk the eggs and 200g caster sugar with electric beaters until light and fluffy. Slowly whisk in the olive oil, until combined. Fold in the nut mixture.

3.Spoon the batter over the raspberries and bake for 45-50 minutes, until a skewer inserted comes out clean, covering after 30 minutes if browning too quickly. Leave to cool in the tin then turn out.

4.Mix the lemon juice with 2 tbsp caster sugar, until dissolved then brush over the cake. Scatter over the toasted flaked almonds and serve with extra raspberries, if liked.