Instructions: Pre-heat the oven to 180 C/350 F/gas mark 4

Lightly grease a 20cm (8inch) round cake tin. Line the bottom with greased greaseproof paper.

Place the egg yolks in a large bowl and add the sugar. Whisk until thick and creamy. Stir in the yoghurt and orange zest. Using a large metal spoon, fold in the polenta flour and ground almonds. Whisk the egg whites in a separate bowl until the stiff peaks form, then fold into the polenta mixture. Spoon into a prepared cake tin.

Bake the cake for 30 minutes until golden brown and firm to the touch.

Allow to cool slightly in the tin, then turn out and place on a large plate. Arrange the sliced pears over the top of the cake. Place the honey and orange juice in a small saucepan and heat through, then pour over the warm cake. Allow to cool before serving.

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