Perfect teatime treat: Honey Polenta Cake [Gluten-free]
Moist, crumbly and just the perfect touch of sweetness, this delicious fragrant polenta cake is an ideal tea-time treat when entertaining guests at home, or when you just want a slice of something special.
Almond flour and polenta gives this cake a soft and satisfying texture, while the rich taste of honey adds a fragrant depth. Serve with honey-sweetened hot organic herbal tea for a sumptuous afternoon indulgence, and for a special treat serve with vanilla or pistachio ice-cream (gelato); you'll feel like your back in Tuscany enjoying the afternoon in a charming little piazza.
- 220g unsalted butter
- 100g cane sugar
- 300g fine ground almond flour
- 3 large eggs (organic if you can)
- 150g Italian polenta
- 1 tsp baking powder
- 2 tbsp raw honey
Method (Preparation: 15 mins, Baking 45 mins)
- Preheat the oven to 160C. Lightly grease a mid-sized cake tin
- Mix almond flour, polenta and baking powder in a large bowl until evenly combined
- Combine butter and sugar with a food processor, before adding eggs one at a time
- Add honey and blend until even
- Gently stir the honey mixture into polenta mixture, and pour into cake tin
- Bake for 30-40 minutes until golden brown. Test with a knife until it comes out clean
- Remove and allow to cool completely, before removing the cake from the tin
- Decorate with some fresh flowers on a big plate - for an authentic rustic feel
- Serve with gelato and a jar of honey - Buon Appetito!
Did you know: To turn any granulated or partially-granulated honey back into a clear, runny honey liquid just remove the lid and gently warm the jar right through in a small pan of water. Turn the hob on low and leave the jar in until the honey goes runny - make sure that you keep the water warm but not boiling - below 50 degrees Celsius (placing the jar in a warm oven also works at 'plate-warming temperature').
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