LEMON THYME & HONEY POLENTA CAKE

Made without refined sugar, this cake is also flourless and has a wonderful texture. Our Wiltshire Wildflower Honey and delicate lemon thyme give it a delicious hit of flavour and fragrance too.

Preheat the oven to 170ºC, gas mark 3; lightly grease and line the base and sides of a 20cm cake tin. In a large mixing bowl, use an electric hand mixer to cream the butter and honey together until light and fluffy. Beat in the egg yolks and lemon zest, then the almonds, polenta, baking powder, salt and thyme leaves.

In a separate, clean bowl, whisk the egg whites to stiff peaks. Gently fold into the polenta mixture, being careful to retain as much air as possible but making sure all the egg white is mixed in. Pour into the cake tin and bake for 40-50 minutes until golden and cooked through (cover loosely with a sheet of foil after 30 minutes if it browns too quickly). Cool the cake for 15 minutes in the tin, then remove and leave to cool completely on a wire rack.

Heat the syrup ingredients in a small pan until bubbling, then pour over the cake. Top with extra thyme leaves, slice and serve with cream or greek yogurt.

We love to incorporate a little honeycomb or a spoonful of our Fruit & Nut Honey to this recipe. Simply drizzle a large spoonful across the top of the cake or add a small piece of fresh honeycomb on each slice.

• 150g unsalted butter, softened, plus extra for greasing

• 150g Wiltshire Wildflower Honey

• 3 eggs, separated

• 1 unwaxed lemon, zest

• 200g ground almonds

• 100g polenta

• 1½ tsp baking powder

• ½ tsp fine salt

• 3 tbsp lemon thyme leaves, plus extra sprigs to decorate

Syrup:

• 75g Wiltshire Wildflower Honey

• ½ unwaxed lemon, juice