Waitrose and Partners
Lemon thyme, wildflower honey & polenta cake

Lemon thyme, wildflower honey & polenta cake

Flourless and made without refined sugar, this cake has a wonderful texture. Wildflower honey and delicate lemon thyme give it an impressive hit of flavour and fragrance too.

5 out of 5 stars(4) Rate this recipe
Vegetarian
  • Serves10
  • CourseDessert
  • Prepare30 mins
  • Cook55 mins
  • Total time1 hr 25 mins
  • Pluscooling

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

  • 150g unsalted butter, softened, plus extra for greasing
  • 150g Littleover Apiary Pure Organic ‘Wildflower’ Set Honey
  • 3 eggs, separated
  • 1 unwaxed lemon, zest
  • 200g ground almonds
  • 100g polenta
  • tsp baking powder
  • ½ tsp fine salt
  • 3 tbsp lemon thyme leaves, plus extra sprigs to decorate

Vanilla cream

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

Honey lemon syrup

  • 75g Littleover Apiary Pure Organic ‘Wildflower’ Set Honey
  • ½ unwaxed lemon, juice

Method

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

  2. In a separate, clean bowl, using 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. Pour into the cake tin and bake for 40-50 minutes until golden and cooked through (cover loosely with a sheet of foil after 30 minutes 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 extra thyme leaves, slice and serve with the vanilla cream.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,819kJ/ 437kcals

Fat

31g

Saturated Fat

13g

Carbohydrates

29g

Sugars

21g

Fibre

3.2g

Protein

8.8g

Salt

0.5g

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