Honey, Nectarine and Polenta Cake

Processed with VSCO with f2 presetIts often refreshing to take a step back from plain white flour and refined white sugar and use something a little more wholesome and natural.

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This cake uses honey to provide a natural source of sweetness and a combination of polenta, ground almonds and self raising flour, this gives the crumb an interesting texture, taste and natural goodness.

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Honey, Nectarine and Polenta Cake

(you will need a 20cm spring form cake tin)


(for the cake)

  • 150g honey
  • 150g butter
  • 3 eggs, separated
  • 100g ground almonds
  • 100g polenta flour
  • 100g self raising flour
  • 1 tsp baking powder
  • 1 lemon, grated zest

(for the syrup and topping)

  • 80g honey
  • 1 lemon, juice
  • 3 nectarines, sliced
  1. Line and grease the cake tin with baking paper. In a large bowl cream together the honey and butter, add the egg yolks along with the polenta, ground almonds, flour, baking powder and lemon zest.
  2. Beat well till combined. In another bowl, making sure it is completely clean and dry, whisk the egg whites till they form soft peaks.
  3. Fold the eggs into the mix gently, continuing to do so until it is one colour. Bake at 170oC for 30 minutes. Once cooked, prick all over with a skewer.
  4. Whilst the cake is cooking, make the lemon syrup. Do this by heating the honey and lemon juice over a low heat till runny and the honey has melted down. Leave to cool.
  5. When the syrup is cool, pour over the sliced nectarines, this will stop them browning and then arrange over the cake. Pour the rest of the syrup over and leave to soak in.

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Delicious served with a dollop of Greek yoghurt, enjoy!




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