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    Maize Cake with Honeyed Syrup

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    Maize Cake with Honeyed Syrup

    French Chestnut Honey is a rich, dark reddish-gold. Used as a syrup to douse a maize cake, this is a treat.

    • Preparation time: 20 minutes
    • Cooking time: 40 minutes to 50 minutes
    • Total time: 1 hour to 1 hour 10 minutes 60 minutes 10 minutes

    Serves: 6 - 8


    • 200g unsalted butter, diced
    • 200g caster sugar
    • 4 medium eggs
    • 150g plain flour
    • 1 tsp baking powder
    • 150g fine ground polenta
    • 4 tbsp crème fraîche
    • Icing sugar, for dusting
    • Finely grated rind and juice of 1 orange
    • For the syrup:
    • 2 oranges
    • 1 lemon
    • 150g Waitrose Select French Chestnut Honey


    1. Preheat the oven to 170°C, gas mark 3. Cream the butter and sugar in a food processor or electric mixer. Add the eggs one by one, then the orange rind and juice.
    2. Sift the flour and baking powder and add to the creamed mixture with the polenta. Mix well. Spoon into a buttered 20cm round loose-bottomed cake tin. Smooth with the back of a spoon and bake for 40-50 minutes, until a skewer pushed into the centre comes out clean. Meanwhile, make the syrup. Using a potato peeler, cut long strips of peel from half an orange, then finely shred. Juice both the oranges and the lemon and simmer the juice with the honey in a small saucepan until reduced by a third.
    3. Transfer half the syrup to a bowl. Add the rind to the pan and simmer until coated in syrup. Transfer to a separate bowl and leave to cool.
    4. Remove the cake from the oven, let it cool, then run a knife around the sides, remove the collar and slip it onto a deepish plate. Pierce holes in the top with a skewer and spoon the reserved syrup over the top.
    5. Leave to cool. Serve the cake in slices, with crème fraîche and a little rind in syrup spooned over. Dust the plates with icing sugar.

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