- 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
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.