Lemon thyme, wildflower honey & polenta cake

Step by Step

Step 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.

Step 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.

Step 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.

Ingredient

Lemon

1 1
Fine salt

0.5 tsp 0.5 tsp
Baking powder

1.5 tsp 1.5 tsp
Vanilla bean paste

0.5 tsp 0.5 tsp
Ground almonds

200 grams 0.44 lbs
British blacktail medium free range eggs

3 3
Double cream

100 grams 0.22 lbs
Lemon thyme

3 tbsp 1.5 fl. ozs
Orange blossom honey

150 grams 0.33 lbs
Polenta

100 grams 0.22 lbs
Unsalted butter

150 grams 0.33 lbs
Natural yogurt

100 grams 0.22 lbs

Amount Per Serving
	Energy	1819kJ/ 437kcals
	Fat	31g
	Saturated Fat	13g
	Carbohydrates	29g
	Sugars	21g
	Protein	8,8g
	Fibre	3,2g

View nutrition facts

Lemon thyme, wildflower honey & polenta cake

Summary

Step by Step

Step 1

Step 2

Step 3

Ingredient

Nutrition Facts

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