Juice and zest lemon

250g ricotta

200g polenta

200g self raising flour

Tsp baking powder

Tsp poppy seeds

225g sugar

100g melted butter

200ml warm water

200g chopped apple, added to 2 tbsp of honey

200g raspberries

200g strawberries

50ml ginger wine

75g icing sugar

Dollop of Cream to serve


1. Sift together the flours, baking powder and polenta

2. Add sugar, lemon, poppy seeds, ricotta, butter and water and whisk together (use a hand whisk).

3. The fold in the cooked apple in honey, mix well.

4. spoon into a greased lined 23cm spring form and bake for 1.5 – 2 hrs at 160c

5. Cool before turning out

6. Blend half the fruit with the wine and sugar and spoon over a slab of cake and a dollop of cream