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This naturally gluten-free polenta cake recipe is studded with the very best fruit of late summer and early autumn. Blackberries and plums sit on top of the moist, almond-rich sponge, finished off with a dollop of vanilla-flecked coconut yoghurt.
This cake sings of very late summer. It has a squidgy crumb, followed by a ripe sweetness from the plums.
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