Simon Rimmer showcased a delicious lemon and blueberry polenta cake on today’s episode of Sunday Brunch.

The ingredients are: 2 eggs, 1 egg whites, 125ml yoghurt, 100g honey, 60ml oil, the zest and juice of 1 lemon, 80g fine polenta, 110g flour, 1 tsp baking powder, 175g blueberries, 45g flaked almonds, 75g apricot jam and approximately 30ml water.

To serve: natural yoghurt and runny honey.

See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.