Lemon thyme, blossom honey and polenta cake

  • Preparation time: 20 minutes, plus cooling
  • Cooking time: 50 minutes
  • Total time: 1 hour 10 minutes, plus cooling

Serves: 10


150g unsalted butter, softened, plus extra for greasing
150g orange blossom honey
3 eggs, separated
1 lemon, zest
200g ground almonds
100g polenta
1½ tsp baking powder
½ tsp salt
3 tbsp lemon thyme leaves, plus extra sprigs to decorate


100g double cream
100g natural yogurt
½ tsp vanilla bean paste


75g orange blossom honey  
½ lemon, juice
2 lemon thyme sprigs


1. Preheat the oven to 170˚C, gas mark 3; lightly grease and line the base and sides of a 20cm cake tin. In a large mixing bowl, use electric beaters to cream the butter and honey together, until light and fl uffy. Beat in the egg yolks and lemon zest, then the almonds, polenta, baking powder, salt and thyme leaves.

2. In a separate, clean bowl, with clean beaters, whisk the egg whites to stiff peaks. Gently fold into the polenta mixture, being careful to retain as much air as possible but making sure all the egg white is mixed in. Tip into the cake tin and bake for 45 minutes, until golden and cooked through (cover loosely with a sheet of foil if it browns too quickly). Cool the cake for 15 minutes in the tin, then remove and leave to cool completely on a wire rack.

3. When ready to serve, whisk the double cream to very soft peaks, then whisk in the yogurt and vanilla bean paste; set aside. Heat the syrup ingredients in a small pan until bubbling, then pour over the cake. Top with a sprig of thyme, slice and serve with the cream.