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Apple, honey and polenta cake

From Thomasina Miers
Photo from http://helpsavebees.posterous.com/

450g butter, preferably unsalted, softened
200g caster sugar
6 eggs
6 Cox's Orange Pippin, Blenheim Orange or other sweet dessert apple
4 unwaxed lemons, zested and juiced
220g honey
450g ground almonds
1 tsp vanilla essence
225g fine polenta
1½ tsp baking powder
¼ tsp salt

Preheat oven to 160°C/Gas 3. Butter a 24cm cake tin and dust it with flour. Beat butter and sugar with an electric beater for 5-10 minutes until soft, white and fluffy. Add the eggs one at a time, making sure they are fully incorporated each time. Core the apples and cut into thin slices (2-3mm). Turn them into the lemon juice and zest and then into the honey. Fold them and the rest of the ingredients into the cake mixture and pour into a buttered cake tin.

Bake in the middle of the oven for 45-50 minutes.

Turn out onto a wire rack when the cake has cooled a bit.