Honey Cake with Almond Flour & Polenta
Moist, gluten free and simply delightful honey cake with optional thyme infusion for depth of flavor. Honey is in both the batter and the luxurious syrup poured over the polenta and almond flour cake.
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Servings: 10 servings
Calories: 462kcal
Ingredients
HONEY CAKE
- 1 ¾ sticks soft unsalted butter at room temperature
- ⅔ cups honey
- 1 ¼ cup polenta cornmeal
- 2 cups almond flour almond meal
- 1 ½ teaspoon baking powder
- 3 large eggs
- 2 teaspoon lemon zest
SYRUP
- ½ cup honey
- 3 tablespoon lemon juice
- 8-10 sprigs fresh thyme to infuse the syrup more to decorate if desired
Instructions
HONEY CAKE & SYRUP
- Line the base of a 9 inch springform pan with parchment paper and lightly grease the sides. Preheat oven to 350 F.
- Beat the butter and honey using the whisk attachment of a mixer until whipped and airy.
- Mix the polenta, almond flour and baking powder in a bowl. Add ⅓ of the mixture to the honey butter and beat. Add one of the eggs and beat. Repeat until you use up the dry ingredietns and eggs. Finally, beat in the lemon zest.
- Transfer the batter to the prepared springform pan, place it onto a baking sheet for ease of handling and bake for 40 minutes.
- When the sides of the cake are brownish and have pulled away from the pan and a toothpick comes out clean, take the cake out and allow it to cool down on a wire rack.
- Once cooled down, using a toothpick prick tiny holes all over the cake. Carefully remove it from the spring form and place it onto a serving plate.
- To make the syrup combine the ½ cup honey and lemon juice and bring it to boil. Remove it from the heat and add the thyme, allow it to steep for 5-10 minutes while keeping the syrup warm. Pour over the cake starting from the periphery as the syrup will tend to pool towards the center.
- When the cake has absorbed all the syrup and has cooled down entirely it is ready to serve. Decorate with thyme or slivered almonds.
Notes
Rosh Hashanah Variation: If you would like to prepare this honey cake for Jewish New Year make the following substitutions:
- add orange zest insted of lemon zest to the batter
- add ¼ teaspoon each of (or to taste) cardamom, cinnamon, ginger and nutmeg
- add orange juice to the syrup instead of lemon juice
- infuse the syrup with orange zest instead of thyme
Nutrition
Serving: 1g | Calories: 462kcal | Carbohydrates: 47g | Protein: 8g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 16g | Cholesterol: 102mg | Sodium: 197mg | Fiber: 3g | Sugar: 37g
