The combination of oranges and honey is reminiscent of holidays abroad (remember them?), a traditional Greek paring that has worked beautifully for centuries.

This deliciously moist polenta cake couldn’t be easier to make. It’s a great cake to take to parties or to entertain a crowd.

5 large eggs
270g low-fat Greek yogurt (I used fat-free plain Greek yogurt)
360g granulated sugar
5 tbsp ground almonds (do this in a small food processor)
zest of 1 lemon
zest of 1 orange
200g plain flour
180g polenta
2 tsp baking powder
175ml cold pressed rapeseed oil (The Magnificent Seed)

For Honey Pistachio Syrup
90g shelled pistachios
200ml cup good quality honey (Field Honey)
juice of 2 oranges
juice of 1 lemon

Preheat the oven to 180°C.

Grease a 22cm x 30cm baking tin with butter and dust with flour or line with baking parchment.

Place all the cake ingredients in a large mixing bowl or stand mixer and whisk to combine.

Pour the batter into the prepared baking tin (don’t worry it does appear to be very wet), it should level itself but spread with a spatula if necessary.

Bake in heated oven for 25 to 30 minutes, until golden and well cooked-through; insert a skewer into the centre of the cake, it should come out cleanly if the cake is done.

Remove from the oven and let the cake completely cool in the tin.

Whilst it’s cooling, toast the pistachios in a non-stick frying pan over low to medium heat and when they’ve started to toast, stir in the honey the slowly add the orange and lemon juice.

Bring to a boil and simmer until the syrup thickens.

With a skewer, stab the cake all over to create small holes and then pour over the honey pistachio syrup as evenly as possible. Spread the pistachios evenly across the top.

Cut into squares and serve on its own or with thick créme fraiche, ice cream or cream.