Eating In

This is luscious. Other fruit may be substituted.

225g soft butter
225g sugar
4 eggs
175g polenta
50g plain flour
1½ tsp baking powder
½ tsp vanilla extract
grated zest of 1 large or 2 small lemons
200g blackberries
Whipping cream

Heat the oven to 190C/fan, 170C/gas5 and butter two 20cm sandwich tins and dust with flour. Beat together the butter and sugar until creamy and light. Beat the eggs and add, mixing until the mixture is pale and fluffy. Add the vanilla extract. In another bowl mix the flour polenta, lemon zest and baking powder and fold this into the eggy mixture. Spoon a little batter into each tin and cover with the berries. Spoon the rest of the batter into the tins. Bake in the oven for 30 minutes. Cool in the tin for 10 minutes and then on a rack until cold. Sandwich together with whipped cream.