Almond And Polenta Cake With Honey Syrup

• 1 1/4 cups sour cream
• 1 cup granulated sugar
• 1/2 cup butter, chopped, softened
• 2 1/4 cups self-rising flour, sifted
• 1/2 tsp baking soda
• 2/3 cup polenta
• 1/2 cup ground almonds
• 1 tsp orange zest
• None None FOR THE SYRUP
• 1/3 cup honey
• 1 None cinnamon stick
• None None whipped cream, to serve

1. Preheat oven to 325u0b0F. Lightly grease and line an 8 inch cake pan with parchment paper.
2. Beat sour cream, sugar and butter together until creamy. Add flour, baking soda, polenta, ground almonds, orange zest and 3/4 cup water. Beat for 3-4 mins until pale. Transfer to prepared pan, smooth top and bake for 60-70 mins, or until a skewer inserted in the center comes out clean. Let cool in pan for 10 mins then transfer to a wire rack to cool completely.
3. Meanwhile, to make the syrup, combine honey, cinnamon and 1/2 cup water in a small saucepan. Bring to boil, reduce heat and simmer, without stirring, for 15-20 mins, until syrup thickens. Let cool. Discard cinnamon stick.
4. Cut cake into wedges. Serve drizzled with honey syrup and topped with whipped cream.

sour cream, sugar, butter, flour, baking soda, polenta, ground almonds, orange zest, syrup, honey, cinnamon stick, whipped cream

Taken from recipes-plus.com/api/v2.0/recipes/23804 (may not work)