Denise says:

Orange blossom honey and delicate lemon thyme give this cake a good hit of flavour and fragrance. Made with no flour and no refined sugar, this cake has a wonderful texture too!

Preparation Time: 20 minutes
Cooking Time: 50 minutes
Serves: 8-10 people

Ingredients:

150g unsalted butter/ non dairy margarine
150g orange blossom honey
3 eggs separated
1 lemon – zest only
200g ground almonds
100g polenta
1 ½ teaspoon baking powder
½ teaspoon salt
3 tablespoons lemon thyme leaves plus extra for sprigs for garnish

Vanilla Cream
100g double / non dairy whipping cream
100g natural yoghurt/ non dairy vanilla yoghurt
½ teaspoon vanilla paste

Honey Lemon Glaze
75g orange blossom honey
Juice of ½ lemon
2 lemon thyme sprigs

Method

1) Grease and line with baking parchment a 1kg loaf cake tin.
2) Preheat the oven to 170C / Gas mark 3.
3) In a large bowl cream butter, honey until light and fluffy.
4) Beat the in the egg yolks and lemon zest, then the almonds, polenta, baking powder, salt and thyme leaves.
5) In a separate clean bowl, whisk egg whites to stiff peaks.
6) Gently fold into honey mixture stirring gently to maintain as much air as possible.
7) Transfer to the prepared cake tin.
8) Bake for 45-50 minutes or until golden and cooked through. Leave to cool for 5 minutes in the tin before removing and transferring to a rack.
9) For the vanilla cream whisk the cream until thick and then whisk in the yoghurt and vanilla paste.   Set aside.
10) For the syrup, heat the ingredients in a small saucepan until bubbling. Pour over the cake.
11) Top with lemon thyme sprigs and slice. Serve the cream separately.
Tagged in: Baking Powder, Desserts, Double Whipping Cream, Eggs, Ground Almonds, Honey, Lemons, Margarine, Natural Yogurt, Non-Dairy Vanilla Yoghurt, Non-Dairy Whipping Cream, Polenta, Rosh Hashanah, Salt, Sephardi, Tea, Thyme, Vanilla, Vegetarian