Polenta Cake

Try this healthier cake for breakfrast with butter and a drizzle of maple syrup. It's made using vegetable oil and polenta.

Put 90g quick cook polenta and 275ml whole milk in a bowl, mix to combine then leave to stand for 10 minutes.

Mix 125g wholemeal SR flour with 1tsp baking powder, half tsp salt, 5tbsp sugar.

Whisk in the polenta/milk mixture along with 1 egg and 60ml rapeseed vegetable oil or other neutral oil. Beat for 2 minutes.

Lightly oil an 8" deep baking tin and bake 180 fan/200C for 20 minutes. Serve with butter and a drizzle of maple syrup.