Blackberry, Plum and Polenta Cake Recipe - Great British Chefs

Ingredients

• 125g of unsalted butter, plus extra for greasing, at room temperature
• 200g of whole almonds
• 60g of Greek yoghurt
• 250g of light brown sugar
• 200g of polenta
• 1 tsp baking powder
• 1/2 tsp salt
• 1 unwaxed lemon, zested and juiced
• 3 eggs
• 100g of blackberries
• 3 plums, approximately 150g total weight, stoned and finely sliced into wedges
• 150g of coconut yoghurt, or more Greek yoghurt
• 1 vanilla pod, split and seeds scraped