Orange, pistachio and honey polenta cakes

For the Candied orange slices and syrup, combine sugar and water in a medium saucepan on medium heat. Stir until sugar has dissolved. Reduce heat to low, add orange slices and thyme. Cover with a piece of baking paper trimmed to the size of the pan, and simmer for 1 hour. Turn off heat and allow oranges to cool for 2 hours in infused syrup before removing and reserving syrup.

Preheat oven to 170°C fan-forced (190°C conventional). Lightly grease an 8-hole (180ml capacity) individual small loaf pan. 

In a medium bowl, combine almond meal, polenta, cardamom and baking powder. Whisk with a fork to loosen. In a bowl of a stand mixer fitted with a paddle attachment, beat butter, sugar and honey on medium speed until pale and fluffy. Add eggs, one at a time, beating well after each addition. Beat in dry ingredients in two batches. Fold in vanilla and zest.

Divide mixture among the holes of the loaf pan until three-quarters full. Smooth tops to level. Bake for 25-30 minutes or until cooked. Pierce each cake several times with a skewer. Drizzle over half of the syrup to absorb. Cool cakes completely in pan.

Remove cakes from pan. Serve with orange slices, pistachios, crème fraîche and remaining syrup. ite