Honey and Rosemary polenta cake
22nd July 2014

Honey and Rosemary polenta cake

By Jess Photography by Kate
 

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.

Ingredients

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)

Method

  • Cake
  • 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.
  • Frosting
  • 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.
 
 

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