• 120 grams polenta (not instant)

• 125 grams plain flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• pinch of salt

• 115 grams butter, melted & cooled

• 65 grams brown sugar

• 30 grams honey

• 1 large egg

• 240 ml buttermilk

1. Line a 20cm x 20cm baking tray with baking paper. 

2. Preheat the oven to 170 degrees C.

Combine the Dry Ingredients

3. Combine the polenta, flour, baking powder, baking soda, brown sugar and salt in a bowl. Mix well.

Combine the Wet Ingredients

4. In a separate bowl combine the melted butter and honey. Mix well. 

5. Add the egg. Mix well.

6. Add the buttermilk. Mix well.

Combine the Dry and Wet Ingredients

7. Pour the wet ingredients into the dry ingredients, and stir only until just combined. Do not overmix.

8. Pour the batter into the cake tin and bake for 25 minutes.

9. If you lightly press the top of the cake, it should bounce back when cooked.