There’s something about honey cake that suits this time of year. Warm, fragrant and made for sharing. A little polenta gives a gentle texture, finished with ginger and softly poached feijoas. Serves 8-10 Prep time 20min Cooking time 45min Skill level Easy-moderate Cake 130g plain flour 20g fine polenta 1½ tsp baking powder ½ tsp salt 225g unsalted butter, softened 225g honey 4 eggs, room temperature (approx. 200g) 45ml milk, slightly warmed Zest of 1 orange Ginger & Feijoa Honey Syrup 225g honey 60ml water ¾ tsp lemon juice 20g fresh ginger, finely sliced into thin strips 400g feijoas, peeled and cut into rounds Method Preheat oven to 160°C fan bake. Line a 20cm cake tin. In a bowl, whisk together flour, polenta, baking powder and salt. In a separate bowl, beat butter and honey for 2–3 minutes until light and creamy. Add eggs one at a time, mixing gently with a spoon or spatula, alternating with the dry ingredients. Stir in the milk and orange zest.…