BERRY CAKE - Sherry's Kitchen Table

Ingredients

• 170 g ground almounds
• 130 g polenta
• 1 tsp baking powder
• 1/2 tsp salt
• zest of 1 lemon
• 3 eggs
• 200 g granulated sugar
• 125 ml olive oil
• 2 tbsp alpro vanilla yoghurt
• 1 tsp vanilla bean paste
• 400 g mixed berries - I used raspberries and blackberries but you could also use blueberries
• juice of half lemon