Lemon and Honey Polenta Cake

This recipe is one that I have loved and adopted over the years, and as soon as I tasted the Orange Blossom Honey from Rowse Honey as part of the new Taste Discoveries range at their breakfast press launch a few weeks back I knew this was a match made in heaven, or technically a match made in a hive!

The honey itself is sweet, sticky and with a subtle hint of orange coming through across the taste buds, so I knew straight away that I just had to pair it with my lemon and orange citrus polenta cake, which I perfected while working abroad and always fills my heart (and belly) with so much happiness. Plus it’s a hit amongst friends and family so can be loved and shared around, like all good cakes should be!

I reduced the amount of oranges I normally use, and used a mixture of two different honeys from Rowse, purely because I was running low on the orange blossom one (because I am OBSESSED!), I also swapped out the butter for coconut oil for a lighter and more moist texture and sprinkled it with desiccated coconut to give it that ultimate luxury feel. I went to town on this bad boy.

I made this cake gluten-free by swapping out normal baking powder for a gluten free alternative and polenta and ground almonds instead of flour which not only makes it suitable for those with an intolerance to gluten but gives a nutty taste which is a twist on the traditional sponge – without ever compromising on the taste, texture or quality, and this mix in the bowl, whack in the oven cake can easily be made by hand and in under an hour. Win/win.

Best served warm with vanilla ice-cream.

150g coconut oil (feel free to use softened butter)
1 tbsp olive oil
50g Orange Blossom Rowse Honey
50g Australian Rowse Honey
2 Eggs – seperated, and whites beaten
100g Dried Polenta
1 tsp Gluten Free Baking Powder (feel free to use normal)
200g Ground Almons
1 Lemon – Zested and Juiced
1 Orange – Zested and Juiced

Garnish: Desiccated Coconut or Icing sugar.

Pre-heat your oven to 190c. Line a cake tin with baking paper. 

Cream together either the coconut oil or butter with the olive oil and honey until light and fluffy.

Add the egg yolks, baking powder, ground almonds and polenta and beat together.

Add in the lemon and orange zest and juice and mix together.

Gently fold the beaten egg whites in 1/3rd’s.

Spoon into your pre-prepared cake tin and bake for 35/40 minutes or until a knife comes out the center clean.

Turn out, sprinkle over desiccated coconut/ icing sugar and enjoy.

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