Simon Rimmer served up a delicious lemon, ricotta and polenta cake on Sunday Brunch.

The ingredients are: 150g melted butter, 125g honey, zest of 3 lemons, 6 separated eggs, 400g drained ricotta, 200g ground almonds, 180g polenta, 125g sugar and flaked almonds to decorate.

For the sauce: 200g sugar, juice from the lemons, 1 vanilla pod and flaked almonds to decorate.

See more recipes from Simon in his book titled: The Accidental Vegetarian: Delicious food without meat available from Amazon now.