Fruit and nut polenta cake

Yields8 Servings
1

Preheat the oven to 190C/Gas5; grease and line a springform 20cm tin with baking paper;

2

Whisk the oil and caster in a large bowl, then whisk in the egg yolks and milk and fold in the carrot, walnuts and raisins;

3

Combine the polenta and ground almonds in a bowl, then sift in the baking powder and stir in the spices; stir into the carrot mixture

4

Whisk the egg whites in another bowl until they are stiff and fold them into the cake mixture in two batches;

5

Transfer the mixture to the cake tin and bake for 30-35 minutes until shrinking from the sides and a skewer inserted into the centre comes out clean;

6

Run a knife around the top edge of the cake, which will be very delicate and leave it to cool in the tin

7

Just before serving, spoon the yogurt over the cake.

8

Mix together the icing sugar and extra cinnamon, then dust over the cake and scatter over some dried cranberries if you wish