A light and lovely cake perfect for morning tea.

Recipe: Jane Wrigglesworth

INGREDIENTS

Cake:
180g polenta
120g almond meal
100g runny honey
90ml olive oil
3 eggs
2 lemons
½ tsp baking powder
½ tsp baking soda
½ tsp salt

Ganache:
100ml cream
200g white chocolate, roughly chopped into small pieces
2 elderflower heads (minus stalks and stems, about 10g)

METHOD

The night before you want to make this cake, pour the cream into a small saucepan and heat gently until just starting to boil. Turn off the heat and add the elderflowers. Cover with a lid and leave to infuse overnight in the fridge.

To make the cake, preheat the oven to 180°C, and grease a 20cm-round cake tin.

Add the polenta, almond meal, baking powder, baking soda, and salt to a mixing bowl.

In a separate bowl, add the honey, olive oil, and eggs with the zest and juice of two lemons. Stir until well combined.

Mix the dry and wet ingredients together. Pour the batter into the prepared cake tin and bake for 30 minutes or until a skewer pushed into the centre of the cake comes out clean. Leave to cool.

To make the icing, strain the flowers out of the cream. Warm the cream until it’s almost boiling, then remove from the heat and add the white chocolate. Mix continuously until it’s all melted and the mixture is smooth.

Leave to cool slightly to allow the ganache to thicken before pouring it over the cake. Leave to set. Garnish with lemon slices and individual elderflowers.

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