• mild olive oil or vegetable oil, for brushing
  • 150 g (5 oz) polenta
  • 100 g (3½ oz) caster sugar
  • 1 teaspoon baking powder
  • 75 g (3 oz) ground almonds
  • ½ teaspoon almond extract
  • 75 ml (3 fl oz) soured cream
  • 3 tablespoons mild olive oil or vegetable oil
  • finely grated rind of 1 lemon, plus 4 teaspoons juice
  • 2 eggs
  • 2 fresh red plums, stoned and cut into thin wedges
  • 2 tablespoons clear honey

Brush 9 sections of a 12-section muffin tray, preferably non-stick, lightly with oil. Mix together the polenta, sugar, baking powder and ground almonds in a bowl.

Whisk together the almond extract, soured cream, oil, lemon rind and eggs in a separate bowl until combined. Add to the dry ingredients and mix to a thick paste.

Divide the cake mixture between the tin sections and arrange a couple of plum wedges on top of each.

Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 20–25 minutes or until risen and beginning to colour around the edges.

Leave in the tin for 5 minutes, then loosen the edges with a knife and transfer to a wire rack.

Pierce the tops of the cakes with a skewer. Mix together the lemon juice and honey and drizzle over the cakes while still warm.

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