Honey and grapefruit polenta cake recipe
 All the sweetness in this cake comes from honey and a maple cream topping, balanced beautifully by candied grapefruit and blood orange. Equipment and preparation: you will need a deep 20cm/8in round tin and a kitchen thermometer for this recipe. 200g/7oz unsalted butter, softened, plus extra for greasing tins150g/5½oz ground almonds70g/2½oz polenta80g/3oz plain flour1 tsp bicarbonate of soda 140g/5oz honey1 large red grapefruit, finely grated zest only2 large free-range eggs 200g/7oz unsalted butter, softened, plus extra for greasing tins 150g/5½oz ground almonds 70g/2½oz polenta 80g/3oz plain flour 1 tsp bicarbonate of soda 140g/5oz honey 1 large red grapefruit, finely grated zest only 2 large free-range eggs 200g/7oz red grapefruit juice200g/7oz blood orange juice160g/5¾oz clear honey 200g/7oz red grapefruit juice 200g/7oz blood orange juice 160g/5¾oz clear honey 1 red grapefruit1 orange 1 red grapefruit 1 orange 100g/3½oz maple syrup250g/9oz mascarpone 100g/3½oz maple syrup 250g/9oz mascarpone Method For the cake, preheat the oven to 170C/150C Fan/Gas 3.Line the base of a deep 20cm/8in round tin with baking parchment and grease with butter.Combine the almonds, polenta, flour and bicarbonate of soda in a bowl and set aside.In a free-standing mixer, beat the butter until smooth, then add the honey and grapefruit zest.Gradually beat in the eggs and reserved dry ingredients. Pour the batter into the tin and bake for approximately 30 minutes.For the citrus syrup, mix the grapefruit and orange juice and honey in a saucepan and heat gently until the honey has melted. Bring to the boil and simmer until temp reaches 105C on a sugar thermometer. Remove from the heat.Once the cake is baked, set it aside to cool. Prick the surface of the cake with a skewer and drizzle with half the citrus syrup.For the candied peel, boil a kettle full of water. Use a potato peeler to remove slices of the citrus fruit skin.Add the peel to a saucepan and cover with boiling water. Boil for 2 minutes, then remove the peel and discard the water. Repeat this process twice until the bitterness has been removed from the peel.Add the remaining citrus syrup to a saucepan. Add the peel and cook for 5-10 minutes until translucent. Set aside to cool.For the maple cream, heat the maple syrup in a small pan and boil until reduced by half. Set aside to cool. Beat the mascarpone until smooth, then add the reduced maple syrup.To assemble the cake, cover with the maple cream and arrange the candied peel on top. For the cake, preheat the oven to 170C/150C Fan/Gas 3. For the cake, preheat the oven to 170C/150C Fan/Gas 3. Line the base of a deep 20cm/8in round tin with baking parchment and grease with butter. Line the base of a deep 20cm/8in round tin with baking parchment and grease with butter. Combine the almonds, polenta, flour and bicarbonate of soda in a bowl and set aside. Combine the almonds, polenta, flour and bicarbonate of soda in a bowl and set aside. In a free-standing mixer, beat the butter until smooth, then add the honey and grapefruit zest. In a free-standing mixer, beat the butter until smooth, then add the honey and grapefruit zest. Gradually beat in the eggs and reserved dry ingredients. Pour the batter into the tin and bake for approximately 30 minutes. Gradually beat in the eggs and reserved dry ingredients. Pour the batter into the tin and bake for approximately 30 minutes. For the citrus syrup, mix the grapefruit and orange juice and honey in a saucepan and heat gently until the honey has melted. Bring to the boil and simmer until temp reaches 105C on a sugar thermometer. Remove from the heat. For the citrus syrup, mix the grapefruit and orange juice and honey in a saucepan and heat gently until the honey has melted. Bring to the boil and simmer until temp reaches 105C on a sugar thermometer. Remove from the heat. Once the cake is baked, set it aside to cool. Prick the surface of the cake with a skewer and drizzle with half the citrus syrup. Once the cake is baked, set it aside to cool. Prick the surface of the cake with a skewer and drizzle with half the citrus syrup. For the candied peel, boil a kettle full of water. Use a potato peeler to remove slices of the citrus fruit skin. For the candied peel, boil a kettle full of water. Use a potato peeler to remove slices of the citrus fruit skin. Add the peel to a saucepan and cover with boiling water. Boil for 2 minutes, then remove the peel and discard the water. Repeat this process twice until the bitterness has been removed from the peel. Add the peel to a saucepan and cover with boiling water. Boil for 2 minutes, then remove the peel and discard the water. Repeat this process twice until the bitterness has been removed from the peel. Add the remaining citrus syrup to a saucepan. Add the peel and cook for 5-10 minutes until translucent. Set aside to cool. Add the remaining citrus syrup to a saucepan. Add the peel and cook for 5-10 minutes until translucent. Set aside to cool. For the maple cream, heat the maple syrup in a small pan and boil until reduced by half. Set aside to cool. Beat the mascarpone until smooth, then add the reduced maple syrup. For the maple cream, heat the maple syrup in a small pan and boil until reduced by half. Set aside to cool. Beat the mascarpone until smooth, then add the reduced maple syrup. To assemble the cake, cover with the maple cream and arrange the candied peel on top. To assemble the cake, cover with the maple cream and arrange the candied peel on top.