Almonds give this lemon polenta cake a wonderful richness and crumbly texture. Served with zesty lemon icing, orange mascarpone and caramelised satsumas. Preheat the oven to 160C/325F/Gas 3.

Almonds and polenta give this easy loaf cake a wonderful texture. The cardamom adds a delicate fragrance, too – this is gluten-free baking at its best. Preheat the oven to 180C/160C Fan/Gas 4.

Pile the mixture onto crispy, fluffy cakes of fried polenta and you have the perfect ... and corn, becomes an easy street corn dip when served up with tortilla chips or crispy plantains.

Preheat oven to 160°C and line an 8inch springform or loose-based round cake tin. Beat the butter ... Stir in the juice, ground almonds and polenta. Whip the egg whites, until soft peaks form.

Entertaining? Need something delicious, impressive, yet easy and foolproof to whip up. This is your cake. It takes only 15 minutes to prepare, then a quick syrup poured over the top. It makes an ...

Fold in the lemon zest and lemon juice, polenta ... curd over the top of the cake. Serve cut into slices with a blob of softly whipped cream or crème frâiche. This recipe is from Janet Pilfold ...

This rich, buttery cake, which can double as a dessert served with thick yoghurt, keeps well, In fact it improves the next day when the almonds begin to release their nut oil.