Salted honey polenta cake
Sea salt adds richness and brings out the taste of the honey in this cake, so use good-quality honey as the flavour will really stand out
- Serves: 10 persons
- 200ml olive oil, plus extra for the tin
- 100g golden caster sugar
- 100g runny honey, plus 4 tbsp
- 1tsp Maldon sea salt flakes, plus a pinch to serve
- 1lemon, zested, plus 2 tbsp of juice
- 150g polenta
- 1tsp baking powder
- 200g ground almonds
- crème fraîche, to serve
- seasonal fruit, to serve
Step 1Heat the oven to 180C/fan 160C/gas 4. Oil and line a 23cm springform cake tin with baking paper.
Step 2Whisk the sugar, 100g of honey and eggs with an electric whisk for 5 minutes until very foamy and doubled in size. Add the oil, continually whisking, then fold in ½ tsp of the salt, the lemon zest, polenta, baking powder and almonds. Scrape into the tin and bake for 45-50 minutes or until golden and risen, and a skewer comes out clean. Leave to cool in the tin.
Step 3While the cake is cooling, heat the remaining 4 tbsp of honey, 2 tbsp of lemon juice, ½ tsp of salt and 1 tbsp of water in a pan over a medium heat until reduced to a light syrup. Spoon over the cooling cake. Serve with a pinch of sea salt, a dollop of crème fraîche and seasonal fruits.