Polenta or semolina is a very useful staple to have in the kitchen. Not only can it be used to make puddings or a savoury accompaniment to roasted meat and vegetables, it's also very useful if you want to make a quick, crunchy-topped fruit cake. I love German Streuselkuchen, but was never able to re-create the crunchiness of the top over a melting base and luscious fruit. Until I came across this recipe by Sue Lawrence. Try it for yourself and see if you haven't discovered a completely new use for the packet of polenta in your cupboard. (Sue's recipe is for mixed berries, but it works perfectly well with apples and cinnamon, apple and blackberry or sour cherries)

200g polenta, plus 2 teaspoons
500g self-raising flour, sifted
315g golden caster sugar
grated zest of 2 unwaxed lemons
315g cold, unsalted butter, diced
2 large free-reange eggs, lightly beaten
2 tablespoons lemon juice
125g blueberries
125g raspberries
25g demerara sugar

Grease a 20cm spring form tin, 6cm deep and heat oven to 180C / fan 170C / gas 4. Place polenta, flour and sugar in a large food processor with a pinch of salt and process for a few seconds. Add lemon zest and butter and process until mixture resembles breadcrumbs. Alternatively, rub lemon and butter into the dry ingredients by hand.
Add the beaten egg and lemon juice and mix very briefly until just combined. Tip about two thirds of the mixture into the prepared tin, pressing down all over. Sprinkle the two teaspoons of polenta over the base, then scatter over the berries. Sprinkle the demerara sugar over the top, then crumble the remaining cake mixture over to cover. Press down very lightly, then bake in the pre-heated oven for 1 hour. Cool on a wire rack before removing from the tin.

Learn more about this author, Sue Marchant.
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