Honey, Lemon Thyme and Polenta Cake
w/ yoghurt whipped Cream and Honey Lemon Syrup
Did you know almond trees can’t produce almonds unless their blossom is visited by honey bees? I guess that’s one of the reasons why honey and almonds go so well together. This recipe is the perfect homage to that fact.
When the summer starts to show its beautiful, warm, bright face, it’s hard to avoid the draw of fresh herbs. This recipe is a pure and simple delight, combining the aromatics of Lemon Thyme (one of my favourite herbs) with floral Blossom Honey, a bit of citrus and a dollop of rich vanilla and yoghurt cream.
This is an excellent cake for a spring/summer garden party. It’s not super sweet, it’s got just enough citrus to brighten it all up, and the syrup goes a long way to keeping it lovely and moist. As well as that, it’s completely gluten-free so can be taken to group picnics without too much panic.
for the cake
150g Unsalted Butter + extra for greasing
150g Blossom Honey
3 Eggs
1 Lemon
200g Ground Almonds
100g Polenta
1.5 tsp Baking Powder
0.5 tsp Salt
3 tbsp Lemon Thyme Leaves + extra sprigs for garnish
for the syrup
100g Blossom Honey
0.5 lemon (juice)
for the yoghurt whipped cream
200ml whipping cream
100ml natural yoghurt
100g caster sugar
1 vanilla pod
method
Preheat the oven to 170ºC, gas mark 3.
Lightly grease and line the base and sides of a deep, round 20cm cake tin with baking parchment.
In a large 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.
In a separate bowl, using clean beaters, whisk the egg whites to stiff peaks.
Gently fold the egg whites into the polenta mixture, until the egg white is just mixed in.
Pour into the cake tin and bake for 40-50 minutes until golden and cooked through (cover loosely with 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.
When ready to serve, whisk the cream to very soft peaks, then whisk in the yoghurt and vanilla bean paste; set aside.
Heat the honey syrup ingredients in a small pan until bubbling, then pour over the cake.
Top with the extra thyme sprigs, then slice and serve with the vanilla cream.
