Simon Rimmer serves up a delicious ricotta cake with honeyed nectarines on Sunday Brunch.

The ingredients are: 200g self raising flour, 1 tsp baking powder, 200g polenta, 225g sugar, Juice and zest 1 orange, 3 tbs Cointreau, 1 tsp poppy seeds, 250g ricotta, 100g melted butter and 200ml warm water.

For the nectarines: 250g nectarines, cut into wedges (weight of wedges not whole fruit), 100g honey and 30ml peach schnapps.