Honey and Rosemary polenta cake
This cake actually more closely resembles a flan in terms of consistency and height; a beautiful golden colour it is invitingly moreish, particularly when covered in a lemon and sour cream icing. I have made this cake a couple of times recently – normally on a Sunday afternoon baking session with my little girl – it makes a wonderful sweet snack for the week which we all enjoy.
You could easily omit the rosemary, but in this cake, it doesn’t give a strong flavour, there is just a nice hint, which compliments the honey and the lemon frosting.
Serves 8 to 12
- Honey and rosemary polenta cake
- 1/2 cup water
- 3 large sprigs of rosemary
- 1 cup polenta
- 1/2 cup all purpose flour
- 1 tsp salt
- 3/4 cup sugar
- 1 tsp baking powder
- 2 tsp butter
- 3/4 cup honey
- 2 large eggs
- 1 cup ricotta
- Lemon and sour cream frosting
- 200ml sour cream
- 2-3 tbsp. lemon juice + zest of 1 lemon
- 2-3 tbsp. icing sugar (personal taste)
- 1. In a saucepan, bring 1/2 cup of water and 2 springs of rosemary to the boil, reduce the heat to low and allow to infuse.
- 2. Meanwhile, pre-heat your oven to 160°C on fan bake and grease/line a 24cm springform tin.
- 3. In a large bowl, mix polenta, flour, salt, sugar and baking powder together.
- 4. Finely chop 6-8 rosemary leaves and add to the dry mix from previous step.
- 5. Take the water/rosemary concoction off from the heat and remove the rosemary sprigs. Add the butter and the honey to the water and stir until the honey is dissolved.
- 6. Allow the water from step 5 to cool slightly and mix the ricotta and eggs into this - it will look lumpy and slightly curdled.
- 7. Slowly add the dry ingredients to the saucepan containing the honey/water and stir well.
- 8. Pour batter into the tin and bake for 35-45 minutes.
- 1. In a bowl add the sour cream, icing sugar and lemon and beat until combined.
- 2. When the cake is cool, spread the frosting evenly over the top of the cake.