Lemon & polenta berry squares

Cook Time 45

Total Time 45

175 g/6oz butter plus extra for greasing
175 g/6oz caster sugar
3 large eggs lightly beaten
100 g/3½oz ground almonds
150 g/5½oz polenta
2 tsp baking powder
finely grated rind of 1 lemon
2 tbsp lemon juice
300 g/10½oz frozen small berry fruits such as cranberries raspberries, blueberries, blackcurrants and redcurrants (I used a mixture of bluberries and strawberries sliced in half)
icing sugar to decorate

Preheat the oven to 180°C/350°F/Gas Mark 4. Grease a 23cm/9inch shallow square cake tin and line base with baking paper
Put the butter and sugar in a large bowl and beat together until light & fluffy, then gradually beat the eggs into the mixture until smooth
Add the ground almonds, polenta, baking powder, lemon rind and juice and stir together until well mixed. Stir in the fruit of your choice
Spoon the mixture into the tin and spread out evenly
Bake in the preheated oven for 45 minutes or until golden brown and firm to the touch
Transfer to a wire rack to cool completely
Sift icing sugar lightly over to decorate and cut into squares