recipes++

Lemon Polenta Cake with Rosemary Syrup

Serves 8-10

Ingredients

  • 175g polenta
  • 50g plain flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • 5 tbsp natural yogurt
  • 5 tbsp groundnut oil (or veg oil), plus extra for greasing
  • grated zest 2 lemons, plus 2 tbsp fresh lemon juice
  • 2 eggs and 2 eggs whites
  • 400g caster sugar
  • 2 sprigs fresh rosemary or 1 tsp dried
  • fresh raspberries, natural yogurt and rosemary sprigs to serve

Method

  1. Heat oven to 180oC/fan 160oC/gas 4.
  2. Sift the polenta, flour, baking powder and salt into a bowl.
  3. Mix together yogurt, oil, lemon zest and juice into a jug.
  4. Beat the eggs and egg whites with half the sugar until creamy. Beat into the yogurt mixture until smooth and then fold into the dry ingredients.
  5. Pour the batter into a 1.2 litre, lightly oiled, and lined loaf tin. Bake for 40-45 minutes or until a skewer comes out clean.
  6. Put the remaining sugar in a pan with 200ml of water and the rosemary. Bring to the boil and simmer for 10 minutes. Cool completely and strain.
  7. Cool the cake on a rack for 15 mins. Prick the top all over and drizzle over half of the rosemary syrup. Serve with the rosemary sprigs, raspberries, yogurt and extra syrup.