Honey polenta cake

Honey polenta cake recipe

Honey polenta cake recipe

Pastry Chef Martyn Edmonds uses local Yorkshire honey in his polenta cake, which makes the perfect afternoon treat. If you fancy turning it into a delicious dessert, follow Martyn’s recipe for a homemade crème fraîche sorbet. In the restaurant, we finish the dish with honeycomb and lemon cream.

Honey polenta cake with crème fraîche sorbet

Serves 12

Honey polenta cake

450g butter
450g sugar
450g ground almonds
2 tbsp vanilla essence
6 eggs
1 orange, zest only
225g polenta
1 ½ tsp baking powder
50g honey

1.    Preheat the oven to 150C.
2.    Cream the butter and sugar together until light and fluffy.
3.    Add the eggs and continue to mix.
4.    Now add in all the other ingredients and mix well together.
5.    Bake for 50 minutes.

Honey Glaze

125g honey
200ml cream
2 oranges, zest only

1.    Warm all of the ingredients in pan and pour over the polenta cake.

Crème fraîche sorbet

1kg crème fraiche
350g sugar
150ml water

1.    Mix all of the ingredients together until smooth.
2.    Place into an ice cream machine and churn until thick.
3.    Place into an airtight container and freeze for at least an hour. The ice cream will keep in the freezer for up to a month.

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