Ingredients

Method

• 150 g butter, softened
• 120 g honey
• 6 large free-range eggs, separated
• 400 g fresh ricotta, drained
• 200 g almond flour
• 180 g polenta
• 3 sprigs thyme, leaves picked
• Salt, a pinch
• 330 g caster sugar
• 6 ClemenGolds, zested and juiced
• Flaked almonds, toasted, for serving

Method

Ingredients

Preheat the oven to 150°C and grease a 22 cm silicone bundt cake mould. Beat the butter and honey in an electric mixer until light and fluffy, then add the egg yolks one at a time, beating well between each addition. Transfer to a large bowl, then fold in the ricotta, almond flour, polenta, thyme leaves and salt.

Whisk the egg whites and a pinch of salt in an electric mixer until soft peaks form, then gradually whisk in 110 g caster sugar until shiny. Fold into the ricotta mixture, then spoon the batter into the cake mould. Bake for 45 minutes, or until a skewer comes out clean. Remove from the oven and leave in the cake mould to cool for a hour or two.

Heat the ClemenGold juice, zest and remaining caster sugar in a saucepan over a medium-high heat until the sugar dissolves. Bring to the boil and cook until a light syrup forms. Add a few thyme sprigs and cook for 5 minutes. Turn the cake out onto a serving plate, poke with a skewer and pour over the syrup. Serve topped with flaked almonds.

Cook's note: This will change any misconceptions you have about a cake made using polenta – trust me! It's beautiful to serve, deliciously moist and celebrates winter citrus.