Salted honey polenta cake

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
  • Total:
  • Serves: 10 persons



  1. Step 1

    Heat the oven to 180C/fan 160C/gas 4. Oil and line a 23cm springform cake tin with baking paper.
  2. Step 2

    Whisk 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.
  3. Step 3

    While 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.