ROSEMARY HONEY, COTTAGE CHEESE AND BEEPOLLEN CAKE

· Grease a baking tin with butter and add the crushed oats. Shake and turn the tin so the oats coat the base and sides

· Place the tin in the refrigerator and preheat the oven to 175°C (155°C fan, 347°F or Gas Mark 3)

· Separate the egg yolks. Add 100g of “La Obrera” Rosemary Honey and the cane sugar to the egg yolks and beat with a whisk. Add the cornmeal, kefir and cottage cheese. Beat the mixture until the ingredients are combined

· In another bowl, whisk the egg whites with a pinch of salt until stiff. Gently fold the egg whites into the rest of the mixture

· Pour the mixture into the tin and bake at 175°C (155°C fan, 347°F or Gas Mark 3) for 35 minutes. Remove from the oven and allow to cool

· Grate a little lemon zest into the rest of “La Obrera” Rosemary Honey. Glaze the top of the cake with the rest of the honey and sprinkle the beepollen over it