Simon Rimmer served up honey lemon polenta cake on Eat The Week with Iceland.

The ingredients are: 200g self-raising flour, 1 tsp baking powder, 200g polenta, 75g honey, 225g caster sugar, 1 lemon (zest and juice), 1 tsp poppy seeds, 250g ricotta cheese, 100g melted butter, 3 eggs (beaten) and 200ml warm water.

For the fruit topping: 200g raspberries, 200g strawberries (hulled and quartered), 50ml ginger syrup (from stem ginger in syrup), 25g icing sugar and To serve: Whipped cream.

See more recipes from Simon Rimmer in the book titled: Something for the Weekend: 60 fabulous recipes for a Lazy Brunch, available from Amazon now.