Hazelnut, lemon and polenta cake with Honey and cardamom syrup

For a good heather nectar flow it needs to be humid, sticky and thundery

Doused with honey syrup this cake makes a show-stopping afternoon tea – or I love a slice after dinner with a strong espresso. Pre-heat the oven to 180°C/350°F/GAS Mark 4. Line a 23cm (9in) deep cake tin with baking parchment.

In a saucepan with a lid boil the lemons in water with the cardamom pods until soft (about 40 minutes). Remove the pips and blend finely, discarding the water.

Beat the butter and caster sugar together until pale then beat in the 1 tbsp honey, hazelnuts, polenta, baking powder, vanilla essence, eggs and puréed lemon. Pour into the cake tin and bake for 40-50 minutes or until a skewer comes out clean.

While the cake is still hot gently heat the 100g heather honey with the lemon juice and ground cardamom in a saucepan

(do not boil or simmer) then pour over the warm cake. Leave to cool then turn out onto a serving plate. To decorate, sprinkle the 1 tbsp icing sugar over the lemon slices then using a blow torch or very hot grill caramelise the sugar. Leave to cool.

To serve, dust the cake with icing sugar and lay on the caramelised lemon.