Lemon Polenta Cake With Rosemary Syrup |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 10 |
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An easy no fail cake that is simply delicious and healthy too! Ingredients:
175g - 6oz polenta (corn meal) |
50g - 2oz plain flour |
1 1/2 tsp baking powder |
1/4 tsp salt |
5 tblsp natural yogurt |
5 tblsp groundnut oil, plus extra for greasing |
grated rind of 2 lemons, plus 2 tblsp lemon juice |
2 eggs plus 2 egg whites |
400g - 14oz caster sugar |
2 sprigs fresh rosemary, plus extra to decorate |
Directions:
1. Preheat oven to 180C-gas 4
2. sift first 4 ingredients
3. tip the yogurt, lemon juice, rind and oil into a jug and mix
4. beat the eggs and egg whites with half the sugar till creamy
5. beat in the yogurt mix till smooth
6. fold in the dry ingredients
7. pour into a lightly greased 1.2L (2pint) loaf tin
8. bake for 40-45 min
9. meanwhile
10. put the remaining sugar, 200ml - 7floz water and the rosemary into a pan
11. bring to the boil and then simmer for 10 min
12. cool completely
13. tip the cake onto a wire wrack for 15 min to cool
14. prick the top and drizzle over half the syrup
15. serve with natural yogurt and the rest of the syrup
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