I love the texture of polenta cakes – they are more gritty than non-polenta cakes and can develop a really crunchy exterior while maintaining a moist centre. The crunchy bit is my favourite part like the crunchy bit at the bottom of paella, socarrat, and the crunchy top of flourless chocolate cakes…

What you need:

250g butter

150g caster sugar

3 eggs

2 big dessert spoon dollops of lemon curd

150g polenta

150g self-raising flour

raspberry jam

What you need to do:

1. Heat the oven to 150C (fan) or 170C and grease a circular cake tin – I like to grease with olive oil – such a great fresh Mediterranean smell!

2. Using a fork cream the butter and sugar together.

3. Add the eggs, one at a time, beating them into the mixture.

4. Stir in the dollops of lemon curd.

5. Add the polenta and stir in well.

6. Add the flour and combine well.

7. Pour the mixture into the greased cake tin and dollop teaspoons of raspberry jam onto the surface (these will sink into the mixture while it bakes) for raspberry hits in the sponge.

8. Bake for around 40 mins but when the top starts looking golden spoon several more dollops of jam onto the surface for the smudgy look! The cake may seem soupy even after it’s been in the oven for a while but don’t worry, it will firm up! The cake is ready when a skewer or knife comes out clean.