RECIPE Almond, Polenta and Honey Cake
Ingredients 225g unsalted butter 225g golden caster sugar 4 large free-range eggs 25g polenta 25g self-raising flour 175g (ground almonds 1tsp baking powder 2tbsp runny honey icing sugar, to dust
Method 1. 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. 2. 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.