Preheat oven to 150°C/ gas mark 2

1. Soak the sultanas in 3tbsp boiling water for 20 mins
2. Lightly oil 2 x 20cm x 5cm cake tins.
3. Put flour, baking powder, ground almonds, polenta and sugar into a large bowl
4. In another bowl beat the egg, add vanilla essence, oil and yoghurt and mix together.
5. Combine the wet and dry ingredients and add the drained sultanas.
6. Divide the mixture between the two tins and cook in the middle of oven for 40 minutes and turn out onto a wire rack.
7. When cool sandwich the cakes together with jam of your choice.