PHOTOGRAPHY by CHRIS CHEN
100g of goat’s curd
150g coarse polenta
300g almond meal
250g unsalted butter
170g caster sugar
30g icing sugar
100g of honey
Lemon zest and juice, from 5 lemons
1 sprig of rosemary, finely chopped
1 fresh vanilla pod, finely chopped
Pre-heat oven to 160 degrees and line a circular cake tin with baking paper.
Cut unsalted butter into small cubes and allow them to soften. In a KitchenAid cream the caster sugar and butter until soft and pale.
Add the finely chopped vanilla pod, rosemary and lemon zest.
In a separate bowl, mix the goat’s curd and icing sugar with a wooden spoon.
With the KitchenAid still going, add the almond meal and combine well.
Add the polenta and slowly add the eggs, one at a time.
Add the honey and finally the lemon juice.
Remove KitchenAid bowl and with a spatula fold in the goat’s curd which has been sweetened with icing sugar.
Pour mixture into the lined cake tin and bake for around 40minutes or until you put a skewer in the middle and it comes out clean.
Allow to cool and serve with stewed rhubarb and crème fraîche.