Honey and Orange Polenta Cake

Manuka Honey and Orange Polenta Cake with Pistachios

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

Energy Total fat Saturates Protein Fibre Carbs Sugar Salt
440 kcal 28 g 12 g 8 g 0.5 g 39 g 30 g 0.6 g

Ingredients

For the cake

For the syrup

* 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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