More than 1 hour
Makes 1 cake
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Ingredients:
- ½ cup (125g) butter
- ½ cup (125ml) honey
- Grated peel of 3 lemons
- Seeds of 1 vanilla pod (vanilla essence works well too)
- 3 extra-large eggs
- 1 packet (400g) ricotta cheese
- 2 packets (100g each) almond flour
- 1 cup (160g) instant polenta
- Pinch salt
- Handful flaked almonds, for topping
Syrup:
- Leaves of two large sprigs rosemary
- ½ cup (125ml) honey
- Juice (180ml) of 3 lemons
Method
- Preheat oven to 150°C.
- Line a 26cm loose-bottomed cake tin with baking paper.
- Cream butter, honey, lemon peel and vanilla seeds together until light and fluffy.
- Whisk in eggs, one at a time, until the mixture is well combined.
- Fold in ricotta, almond flour, polenta and salt.
- Spoon into cake tin, smooth top and scatter over almonds.
- Bake for 45 minutes or until a skewer inserted into cake comes out clean.
- Heat rosemary, honey and lemon juice in a saucepan.
- Pour hot syrup over cake in batches, allowing cake to soak up some syrup before adding the next batch.
- Cool cake completely before serving.