Honey and grapefruit polenta cake
All the sweetness in this cake comes from honey and a maple cream topping, balanced beautifully by candied grapefruit and blood orange.
Equipment and preparation: you will need a deep 20cm/8in round tin and a kitchen thermometer for this recipe.
For the cake
- 200g/7oz unsalted butter, softened, plus extra for greasing tins
- 150g/5½oz ground almonds
- 70g/2½oz polenta
- 80g/3oz plain flour
- 1 tsp bicarbonate of soda
- 140g/5oz honey
- 1 large red grapefruit, finely grated zest only
- 2 large free-range eggs