Almond, Polenta and Honey Cake Recipe

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serves:

8 - 12

Skill:

easy

Prep:

15 min

Cooking:

1 hr 25 min

Nutrition per portion

RDA
Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

Ingredients

  • 225g (8oz) unsalted butter
  • 225g (8oz) golden caster sugar
  • 4 large free-range eggs
  • 25g (1oz) polenta
  • 25g (1oz) self-raising flour
  • 175g (6oz) ground almonds
  • 1tsp baking powder
  • 2tbsp runny honey
  • icing sugar, to dust
  • you will need
  • 20cm (8in) springform tin, oiled and bottom lined

Method

  • Heat the oven to 170 C, 150 C fan, 325 F, gas 3. Cream the butter and sugar until light and fluffy, then beat in the eggs one at a time, whisking well after each addition. Sift in the polenta, flour, almonds and baking powder with a pinch of salt. Stir lightly until smooth, then stir through the honey and transfer to the cake tin.

  • Bake in the centre of the oven for 1 hour 15 to 1 hour 25 minutes, until a skewer inserted into the middle comes out with just a light sheen on it, but no uncooked mixture. Remove from the oven and leave in the tin to cool for 15 minutes, then transfer carefully to a rack to cool completely. Dust with icing sugar and serve with Greek yogurt and strawberries.

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