Shauna Froydenlund served up delicious sticky toffee polenta and almond cakes with salted maple caramel and almond brittle on Saturday Kitchen.

The ingredients are: 120g dried dates, roughly chopped, 150g boiling water, 100g ground almonds, 50g fine easy-cook polenta, 70g caster sugar, 80g plain flour, 1 tsp baking powder, ½ tsp fine salt, 1 lemon, zest only, 80ml vegetable or sunflower oil, 150ml plain dairy-free yoghurt and cooking spray.

For the almond brittle: 110g flaked almonds, 95g liquid glucose, 90g caster sugar, 3g fine salt and 6g bicarbonate soda.

For the salted maple caramel: 120ml maple syrup, 40ml soya cream, at room temperature and ¼ tsp sea salt flakes.

See more cake recipes in the book titled: 303 Impressive Cake Recipes: Cake Cookbook – Where Passion for Cooking Begins available from amazon now.