There’s something about honey cake that suits this time of year. Warm, fragrant and made for sharing. A little polenta gives a gentle texture, finished with ginger and softly poached feijoas.

Serves 8-10

Prep time 20min

Cooking time 45min

Skill level Easy-moderate

Cake

130g plain flour

20g fine polenta

1½ tsp baking powder

½ tsp salt

225g unsalted butter, softened

225g honey

4 eggs, room temperature (approx. 200g)

45ml milk, slightly warmed

Zest of 1 orange

Ginger & Feijoa Honey Syrup

225g honey

60ml water

¾ tsp lemon juice

20g fresh ginger, finely sliced into thin strips

400g feijoas, peeled and cut into rounds

Method

Preheat oven to 160°C fan bake. Line a 20cm cake tin.

In a bowl, whisk together flour, polenta, baking powder and salt.

In a separate bowl, beat butter and honey for 2–3 minutes until light and creamy.

Add eggs one at a time, mixing gently with a spoon or spatula, alternating with the dry ingredients.

Stir in the milk and orange zest.…