This polenta cake is a one-bowl wonder. Rich with Onken Yogurt, fragrant lemons and a herby honey syrup, you are going to love the soft texture of this one.
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Serves
8
Unsalted Butter
Olive Oil
Honey
Egg
Lemon
Natural Yoghurt
Ground Almond
Baking Powder
Polenta
Thyme
Salt
Serves
8
Unsalted Butter
Olive Oil
Honey
Egg
Lemon
Natural Yoghurt
Ground Almond
Baking Powder
Polenta
Thyme
Salt
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Step 1.
Heat your oven to 180°C/160°C fan.
Step 2.
Grease a 20cm cake tin with melted butter and line it with baking parchment.
Step 3.
Add your olive oil and 200g of honey into a large bowl. Crack in your eggs, then add the zest of one lemon along with its juice. Spoon in your Onken Set Natural Yogurt. Mix to combine.
Step 4.
Add your ground almonds, baking powder, polenta and a pinch of salt.
Step 5.
Pour your batter into your cake tin and bake for 35 mins - a skewer inserted in the centre should come out clean.
Step 6.
Meanwhile, pour your remaining 50g of honey into a small saucepan. Zest and juice your remaining 2 lemons, then add your thyme sprigs. Warm over a gentle heat, stirring occasionally until you have a smooth syrupy mixture.
Step 7.
Allow your cake to cool in its tin for 10 mins, then poke little holes in the top with a skewer. Pour over the syrup, then allow the cake to cool completely in its tin.
Step 8.
Cut into slices and serve with a dollop of Onken Set Natural Yogurt and a few extra thyme leaves.
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Notes (1)
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Ioana P.
9 months ago
My bf loved it
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