Serves 8-10.

butter 220g
caster sugar 220g
cherries 200g
ground almonds 180g
fine polenta 220g
baking powder 1 tsp
lemon 1
eggs 3, large
For the syrup:
cherries 400g
honey 3 tbsp
elderflower cordial 160ml

Set the oven at 180C/gas mark 4. Line the base of a 20cm cake tin with baking parchment.

cake

Dice the butter and put it in the bowl of a food mixer with the caster sugar and beat until light and creamy. Halve and stone the 200g of cherries.

Mix together the ground almonds, fine polenta and the baking powder. Grate the zest from the lemon and stir into the polenta. Squeeze the juice from the lemon into a small bowl. Break the eggs into a bowl and beat them lightly.

Add the beaten egg to the butter and sugar mixture, beating continuously, adding a little of the polenta mixture should it start to curdle. Fold in the remaining polenta mixture and the lemon juice.

Spoon half the batter into the lined cake tin, add the cherries, then the remaining batter and smooth the surface. Bake for 35 minutes, then lower the heat to 160C/gas mark 4 and bake for further 25 minutes until the cake is lightly firm to the touch.

While the cake bakes, make the syrup. Halve and stone the 400g of cherries. Warm the elderflower cordial and honey in a small pan, then add the cherries and let them simmer for 5-7 minutes until the fruit has given up some of its juice.

When the cake is ready, remove from the oven, then pierce all over with a skewer or knitting needle. Spoon some of the syrup from the cherries over the surface so it runs down through the holes into the crumb of the cake, then leave to cool.

Remove the cake from its tin; serve with the cherry compote and, if you like some cream or crème fraîche.

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