/assets/logos/nzwd.svg
Recipe

Almond and polenta cake with honey syrup

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

Jun 29, 2014 2:00pm
  • 15 mins preparation
  • 1 hr 10 mins cooking
  • Serves 12
    • Print
    Print

Ingredients

Almond and polenta cake
  • 300克纸箱酸奶油
  • 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

Almond and polenta cake with honey syrup
  • 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.

Notes

冷却蛋糕船壳to prevent indentations from the wire rack.

The Latest from Food To Love

read more from

/assets/logos/nzwd.svg