This versatile store-cupboard cake is ideal for using up fresh or frozen fruit. Frozen mixed berries or diced apple work beautifully, but feel free to mix and match whatever fruit you have on hand. If you’re using red berries, set a few aside to make a pretty pink icing to drizzle over the cooling cake.

The cake itself isn’t overly sweet, making it perfect for dessert served warm with ice cream or crème fraîche. Using extra virgin olive oil adds a rich, grassy depth and a more grown-up flavour. Alternatively, a lighter oil lets the honey and fruit shine through — choose whichever suits your taste.

Servings:      10–12 servings                  Preparation:  20 minutes + baking time.

Ingredients
150ml   Olive oil
150g      Honey
4            Eggs, medium (3 large)
200g     Ground almonds
100g     Polenta
½ tsp     Bicarbonate of soda
1tsp       Baking powder
Pinch of salt
1            Lemon, zested
300g      Fresh or frozen fruit
20g        Flaked almonds (for the top)
50g        Icing sugar

Tip:   Swap the circular tin for a 23cm square or 27x20cm rectangle tin

Method

1. Line a 26cm diameter tin with parchment and preheat your oven to 160°C fan (180°C conventional).
2. Whisk the oil, honey, and eggs for 5 minutes until the mixture is light and frothy.
3. In a separate bowl, combine the dry ingredients and lemon zest, then gently fold them into the wet mixture.
4. Fold in about three-quarters of your chosen fruit, then scrape the batter into the prepared tin. Scatter the remaining fruit and a handful of flaked almonds over the top.
5. Bake for 1 hour to 1 hour 15 minutes, depending on the moisture content of the fruit. After around 40 minutes, cover the top with foil if it begins to brown too quickly. The cake is ready when a skewer inserted into the centre comes out clean.
6. For the icing, if you’ve reserved any berries, press out their juice and stir a little into the icing sugar until you reach a thick, drizzling consistency. Alternatively, mix the icing sugar with a few drops of lemon juice or water. Drizzle over the cooling cake.