Citrus-and-thyme polenta bundt cake

Citrus-and-thyme polenta bundt cake

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  • 10
  • Medium
  • 30 minutes
  • 1 hour
  • Woolworths Jordan Unwooded Chardonnay 2017

Ingredients

  • 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

Cooking Instructions

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.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Contributing Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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