Quince and honey cake
Quince and honey is a great autumnal flavour combination. Try them together in this recipe for an easy quince and honey cake that looks really impressive.
Salted honey polenta cake
Serves 8 - 10
Easy
Total time:
+ cooling
Sea salt adds richness and brings out the taste of the honey in this cake, so use good-quality honey as the flavour will really stand out
Skip to ingredients
- 200ml olive oilplus extra for the tin
- 100g golden caster sugar
- 100g runny honeyplus 4 tbsp
- 3 eggs
- 1 tsp Maldon sea salt flakesplus a pinch to serve
- 1 lemonzested, plus 2 tbsp of juice
- 150g polenta
- 1 tsp baking powder
- 200g ground almonds
- crème fraîcheto serve
- seasonal fruitto serve
Nutrition: Per serving (10)
- kcal478
- fat33.1g
- saturates4.1g
- carbs36.2g
- sugars25.1g
- fibre0.5g
- protein8.6g
- salt0.8g
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.
