Orange, Pistachio and Honey Polenta Cakes

bhg.com.au

Nat Hellewell

2 ⅔ cups almond meal

¾ cup instant polenta

1 ½ tsp ground cardamom

1 ½ tsp baking powder

300g unsalted butter, softened

1 cup caster sugar

2 Tbsp honey

4 free-range eggs

2 tsp vanilla extract

1 Tbsp finely grated orange zest

Finely chopped pistachios and crème fraîche, to serve

subheading: CANDIED ORANGE SLICES AND SYRUP:

1 ½ cups caster sugar

1 ½ cups water

2 oranges, thinly sliced

¼ bunch thyme sprigs

Directions at bhg.com.au

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