Lemon & Honey Polenta Cake

Serves 10
Time 1 hour 20 minutes


For the cake
250g salted butter, softened
¼ cup caster sugar
2 cups almond meal
3 large eggs
Zest of 2 lemons
1 cup fine polenta
2 teaspoon baking powder
1 tbsp vanilla paste
½ cup milk

1 punnet blueberries

For the syrup
1 cup honey
2 sprigs rosemary, leaves
Juice of 2 lemons

To serve
200g pistachios
Icing sugar, to dust


Preheat oven to 170°C.
Add all of the cake ingredients to a food processor. Blitz for a few minutes until it forms a smooth cake batter. Use a rubber spatula to gently fold through blueberries. Pour the batter into a lined springform cake tin. Bake for 50 minutes or until set and golden.
In a small saucepan, heat up honey, lemon juice and rosemary leaves, over a medium heat.
Use a skewer to make small holes all over the cake. Pour the hot syrup onto the cake and let it soak until cool, this can take up to an hour.
Top with pistachios and dust generously with icing sugar before serving.