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Lemon, Honey and Thyme Cake

This polenta cake is a one-bowl wonder. Rich with Onken Natural Set, fragrant lemons and a herby honey syrup, you are going to love the soft texture of this one.

Total Time

50 Minutes

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Serves

10-12
Ingredients Method

A bit of this, a bit of that

Step-by-step

  1. 1 Heat your oven to 180°C/160°C fan.
  2. 2 Grease a 20cm cake tin and line it with baking parchment.
  3. 3 Add your olive oil and 200g of honey into a large bowl. Crack in your eggs, then add the zest of one lemon along with its juice. Spoon in your Onken Set Natural Yogurt. Mix to combine.
  4. 4 Add your ground almonds, baking powder, polenta and a pinch of salt.
  5. 5 Pour your batter into your cake tin and bake for 35 mins - a skewer inserted in the centre should come out clean.
  6. 6 Meanwhile, pour your remaining 50ml of honey into a small saucepan. Zest and juice your remaining 2 lemons, then add your thyme sprigs. Warm over a gentle heat, stirring occasionally until you have a smooth syrupy mixture.
  7. 7 Allow your cake to cool in its tin for 10 mins, then poke little holes in the top with a skewer. Pour over the syrup, then allow the cake to cool completely in its tin.
  8. 8 Cut into slices and serve with a dollop of Onken Set Natural Yoghurt and a few extra thyme leaves.
  9. 9 This cake will keep for 2 days in an airtight container.

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Chickpea & Potato One Pot Curry

This polenta cake is a one-bowl wonder. Rich with Onken Natural Set, fragrant lemons and a herby honey syrup, you are going to love the soft texture of this one.

Total Time

50 Minutes

Share this recipe

Serves

10-12
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