AT A GLANCE
This tangy lemon-scented cake is just as good served a day or two after baking as it is served warm, although once you smell it cooking, it might not last that long.
|01||Preheat oven to 150°C and butter the base of a 26cm diameter cake tin (we used a fluted tin) and line it with baking paper. Beat butter, honey and lemon rind in an electric mixer until light and fluffy (4-5 minutes), scrape down sides of bowl, then add yolks one at a time, beating well between additions. Transfer to a large bowl, fold in ricotta, then almond meal, polenta, rosemary and a pinch of salt.|
|02||Whisk eggwhites and a pinch of salt in an electric mixer to soft peaks, then gradually whisk in 110gm sugar and whisk until glossy (1-2 minutes). Fold into ricotta mixture, then spoon batter into tin, smooth top and scatter with almonds. Bake until golden and a skewer withdraws clean (45-50 minutes). Remove from oven and pierce all over with a skewer.|
|03||Stir lemon juice, remaining sugar and 80ml water in a saucepan over medium-high heat until sugar dissolves. Add vanilla bean and seeds, bring to the boil and cook until a light syrup forms (4-5 minutes). Discard vanilla bean, add rosemary sprigs and pour half over cake. Chill remaining.|
|04||Serve cake warm or at room temperature drizzled with remaining syrup.|