Name: Almond and polenta cake with honey syrup
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 12
Ingredients: Almond and polenta cake; 300 gram carton sour cream; 1 cup caster sugar; 125 gram butter, chopped, at room temperature; 2 cup self-raising flour; 1/2 teaspoon bicarbonate of soda; 2/3 cup polenta; 1/2 cup almond meal; 1 teaspoon finely grated orange rind; 3/4 cup water; thick cream, to serve; Syrup; 1 cup caster sugar; 1 1/2 cup water; 1/3 cup honey; 1 cinnamon stick

Almond and polenta cake with honey syrup

Deliciously spongy, this almond and polenta cake is perfect drizzled with a sweet honey syrup.

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Serves 12

Prep

15M

Cook

1H 10M

Total

1H 25M

Ingredients

Almond and polenta cake

300 gram carton sour cream

1 cup caster sugar

125 gram butter, chopped, at room temperature

2 cup self-raising flour

1/2 teaspoon bicarbonate of soda

2/3 cup polenta

1/2 cup almond meal

1 teaspoon finely grated orange rind

3/4 cup water

thick cream, to serve

Syrup

1 cup caster sugar

1 1/2 cup water

1/3 cup honey

1 cinnamon stick

Method

1.Preheat oven to moderately slow, 160°C. Lightly grease a deep, 20cm round cake pan. Line base and sides with baking paper.

2.In a large bowl, using an electric beater, beat sour cream, sugar and butter together until creamy.

3.Add sifted combined flour and soda, polenta, almond meal and rind with water. Beat for 3-4 minutes until mixture turns pale.

4.Pour mixture into prepared pan and smooth the top. Bake for 60-70 minutes, until cooked when tested with a skewer. Cool in pan for 10 minutes before transferring to a wire rack to cool.

5.To make the syrup, combine all ingredients in a small pan. Stir over low heat until sugar dissolves. Bring to boil then reduce heat and simmer, without stirring, for 15-20 minutes until syrup thickens. Cool.

6.Serve cake in wedges, drizzled with syrup and topped with a dollop of cream.

Cool cake top-side up to prevent indentations from the wire rack.
Note

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