1 Salted honey polenta cake
Blend the polenta in a high-powered blender for a few seconds before adding to the batter if you prefer your cake a little finer in texture. Sea salt adds richness and brings out the taste of the honey, so use a good-quality honey for this recipe as the flavour will really stand out.
1 HOUR + COOLING SERVES 8-10 EASY GF
olive oil 200ml, plus extra for the tin
golden caster sugar 100g
runny honey 100g, plus 4 tbsp
eggs 3
Maldon Sea Salt Flakes 1 tsp, plus a pinch to serve
lemon 1, zested, plus 2 tbsp of juice
polenta 150g
baking powder 1 tsp
ground almonds 200g
crème fraîche and seasonal fruit to serve
1 Heat the oven to 180C/fan 160C/gas 4. Oil and line a 23cm springform cake tin with baking paper.
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