Watch: gluten-free citrus and polenta cake

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Cream 150 g butter and 120 g honey until light and fluffy. Add 6 free-range egg yolks, one at a time, and cream some more. Fold in 400 g fresh ricotta, 200g almond flour, 180 g polenta and the leaves of 3 sprigs of fresh thyme until well-combined.

Whisk those 6 leftover egg whites until they form soft peaks. Slowly add 110 g caster sugar until the mixture becomes shiny, then fold the egg mixture into the polenta mixture. Spoon into a greased 22 cm cake tin and bake for 45 minutes at 150°C, or until set and golden. Allow to cool. To make a ClemenGoldTM syrup, simmer the juice of 6 ripe ClemenGolds in a pan with 200 g caster sugar and a sprig of thyme for 3–5 minutes until fragrant and sticky. Drizzle over the cake. Top with toasted almond flakes, more thyme and dig in!

No time to bake? Shop delicious baked cakes and tarts at Woolworths here.