Name: Salted honey polenta cake
Total time: 1 h
Yield: 10
Ingredients: 200ml olive oil plus extra for the tin; 100g golden caster sugar; 100g runny honey plus 4 tbsp; 3 eggs; 1 tsp Maldon sea salt flakes plus a pinch to serve; 1 lemon zested, plus 2 tbsp of juice; 150g polenta; 1 tsp baking powder; 200g ground almonds; crème fraîche to serve; seasonal fruit to serve

a golden-topped cake with flakes of salt next to a small bowl of honey and little pot of salt

200ml olive oil
plus extra for the tin
100g golden caster sugar
100g runny honey
plus 4 tbsp
3 eggs
1 tsp Maldon sea salt flakes
plus a pinch to serve
1 lemon
zested, plus 2 tbsp of juice
150g polenta
1 tsp baking powder
200g ground almonds
crème fraîche
to serve
seasonal fruit
to serve

Method

step 1
Heat the oven to 180C/fan 160C/gas 4. Oil and line a 23cm springform cake tin with baking paper.
step 2
Whisk the sugar, 100g of honey and eggs with an electric whisk for 5 minutes until very foamy and doubled in size. Add the oil, continually whisking, then fold in ½ tsp of the salt, the lemon zest, polenta, baking powder and almonds. Scrape into the tin and bake for 45-50 minutes or until golden and risen, and a skewer comes out clean. Leave to cool in the tin.
step 3
While the cake is cooling, heat the remaining 4 tbsp of honey, 2 tbsp of lemon juice, ½ tsp of salt and 1 tbsp of water in a pan over a medium heat until reduced to a light syrup. Spoon over the cooling cake. Serve with a pinch of sea salt, a dollop of crème fraîche and seasonal fruits.