Lemon and Rosemary Polenta Cake

Fine polenta
Baking powder
Butter softened
Caster sugar
Ground almonds
Eggs
Lemons zested
Rosemary finely chopped

225g
1tsp
450g
450g
450g
6
2
3tsp

For the syrup

Lemon juice
Rosemary sprigs
Caster sugar

2
2
100g

Method
1. Preheat the oven to 150 gas 3 then butter the sides of the cake tin and line the base with a disc
of baking parchment
2. Mix the polenta and baking powder together in a bowl. In a separate large bowl or in an
electric food mixer, cream the butter until soft. Add the sugar and beat until the mixture is
light and fluffy, then beat in the ground almonds.
3. Gradually add the eggs to the creamed butter mix, beating all the time. Add the lemon zest
and chopped rosemary, then gently fold in the polenta mixture.
4. Tip the batter into the prepared tin and bake on the lowest shelf of the oven for between 1
hour 15 minutes and 1 hour 25 minutes or until a skewer inserted into the centre of the cake
comes out clean. The cake will cook to a deep golden brown colour and may dip a little in the
middle.
5. While the cake is cooking, make the syrup. Place all the ingredients in a saucepan, along with
50ml water. Bring to the boil, sitting to dissolve the sugar. Boil for 3-4 minutes until ever so
slightly thickened, then remove from the heat and discard the rosemary sprigs.
6. When the cake is cooked, take
it out of the oven and let it sit
in the tin for 10 minutes.
Loosen around the edges using
a small, sharp knife, then
carefully remove the cake
from the tin and transfer to a
serving plate. Reheat the syrup
and pour over the cake, then
leave the cake to cool down
completely before serving.
Decorate with a few flowering
sprigs of rosemary.