150g melted butter

125g honey

zest of 3 lemons

6 separated eggs

400g drained ricotta

200g ground almonds

180g polenta

125g sugar

flaked almonds to decorate

For the sauce

200g sugar

juice from the lemons

1 vanilla pod

flaked almonds to decorate


1. Whisk the butter, honey and zest together

2. Add the yolks, the ricotta, polenta and almonds

3. Whisk the egg whites, add the sugar, and fold them in gently to the mix

4. Spoon into a greased lined fluted edged tin and scatter on flaked almonds

5. Bake at 180°c for 45-50 minutes

6. To make the sauce, boil all the ingredients together and pour half over the cake when it comes out

7. Save the rest of the sauce and serve it with a slice of the cake and a spoonful of Greek yoghurt

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