Lemon thyme, wildflower honey & polenta cake

Name: Lemon thyme, wildflower honey & polenta cake
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 10
Ingredients: 150 g unsalted butter, softened, plus extra for greasing; 150 g Littleover Apiary Pure Organic ‘Wildflower’ Set Honey; 3 eggs, separated; 1 unwaxed lemon, zest; 200 g ground almonds; 100 g polenta; 1½ tsp baking powder; ½ tsp fine salt; 3 tbsp lemon thyme leaves, plus extra sprigs to decorate

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(5) Rate this recipe

Vegetarian

Serves10
CourseDessert
Prepare30 mins
Cook55 mins
Total time1 hr 25 mins
Pluscooling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

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
1½ 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

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.
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.
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.