Because sweet treats don’t have to be sinful
Suitable for Vegetarians
Difficulty Easy
Serves 10
Prep time 25 minutes
Cook time 50 minutes
Nutrients per serving
Ingredients
For the cake
- 200g butter
- 150g golden caster sugar
- 50g Manuka honey *
- 3 eggs, beaten
- 1 tsp vanilla bean paste
- 125g polenta *
- 100g ground almonds *
- 50g pistachios*, ground
- 1 tsp baking powder
- 2 oranges, zested
For the syrup
- 200ml orange juice
- 60g coconut sugar *
- 50g Manuka honey *
- 50g pistachios, chopped to serve *
* Available at Holland & Barrett
Method
Step 1.
Preheat the oven to 160 ºC /140 ºC fan/gas mark 3 and grease and line a 20cm round cake tin. Beat together the butter, sugar and honey until light and fluffy.
Step 2.
Gradually add in the eggs and vanilla paste until well combined and then fold in the polenta, ground almonds and ground pistachios until just combined. Then fold through the baking powder and orange zest.
Step 3.
Pour into the prepared tin and bake for 45-50 minutes or until risen and golden. Remove the cake from the oven and allow to cool for 10 minutes.
Step 4.
Meanwhile, mix together the syrup ingredients and simmer on a low heat until the sugar dissolved and then simmer for 10 minutes or until syrupy. Keep the cake in the tin and carefully poke holes in the top with a cocktail stick or skewer and drizzle over the syrup.
Step 5.
Allow the cake to cool completely in the tin before removing and sprinkle the chopped pistachios on top. Serve in slices with crème fraîche if preferred.
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