Polenta and honey cake

This cake is the prefect tea time treat. Michael Diacono makes a delicious cake with olive oil, honey and polenta for a healthier take on 4 o’clock snacks. Best served with a cuppa tea!

Polenta and honey cake


  • 100g polenta
  • 100g plain flour
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • 2 tsp lemon zest
  • 4 large eggs
  • 100g sugar
  • 50g light brown sugar
  • 273ml (1 cup) olive oil
  • 340g (½ cup) honey
  • 60g (¼ cup) fresh cream

Honey Lemon Syrup

  • 1 cup honey
  • 1 cup water
  • Two 3-inch strips lemon zest
  • Juice of 1 lemon
  • Lemon slices, to garnish


  1. To make the honey, lemon syrup, add the honey, water and the lemon zest to a saucepan over medium-high heat.
  2. Stir and lightly simmer for 25 mins.
  3. Squeeze in the lemon juice, and then remove from the heat. Remove the lemon zest and cool completely before using.
  4. Preheat the oven to 180°C.
  5. Combine the polenta, flour, baking powder, salt and lemon zest together in a bowl and mix well.
  6. Add the eggs and both sugars to the bowl of a standing mixer and beat until smooth, 3 to 4 mins.
  7. Add the oil, honey and fresh cream into the egg mixture and beat until combined, 1 to 2 mins.
  8. Add the dry ingredients, a little at a time, until blended.
  9. Pour the batter into a greased baking tin and bake until a toothpick inserted into the centre comes out clean, approx. 30 mins.
  10. Allow to cool for 30 mins, then remove from the pan and place on a cake plate.
  11. Poke holes into the cake using a toothpick, fork or knife and drizzle with approx. half the syrup.
  12. Garnish with lemon slices.
  13. Serve with the extra syrup on the side.

This recipe first appeared on Gourmet Today TV, aired on TVM on 22 April, 2016.

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