My absolute favourite dessert: the sponge is soaked in sweet rosemary syrup – a perfect foil to the summer raspberries piled up in the middle and the clean, crisp Greek yogurt it’s served with. Once tried, this recipe will be with you forever!
What you need…
50g plain flour
1½ teaspoons baking powder
¼ teaspoon salt
5 tablespoon plain yogurt
5 tablespoon rapeseed oil plus extra for greasing
Grated rind of two lemons
2 tablespoon lemon juice
2 eggs, plus 2 egg whites
600g caster sugar
3 heaped teaspoons dried rosemary
Greek yogurt to serve
What to do…
Heat oven to 180°c / 350°f / gas 4.
Sift polenta, flour, baking powder and salt into a bowl.
Place yogurt, oil, lemon rind and juice into a jug and stir until combined.
In a separate bowl, beat the eggs and egg whites with 200g of the sugar for a few minutes until creamy. Beat in the yogurt mixture until smooth and then fold in the dry ingredients until just combined – don’t overmix.
Pour the mixture into a 1.2 litre/2-pint lightly oiled ring cake tin. Bake for 40-45 minutes until a thin skewer inserted into the centre comes out clean.
Meanwhile, place the remaining 400g of sugar in a pan with 400ml water and the rosemary. Bring to the boil, reduce the heat and simmer for 10 minutes. Leave to cool completely and then strain through a sieve.
When the cake is cooked, place on a wire rack to cool for 15 minutes, then ease a blunt knife around the outside to separate the cake from the tin. Invert cake onto a serving plate.
When completely cool, prick all over with a thin skewer and, using a tablespoon, drizzle over half the rosemary syrup so that it completely soaks into the cake, making it lovely and moist (tip: this part can take quite a while – I do it slowly, sometimes whilst watching TV).
Pour the remaining rosemary syrup into a pretty serving jug and pop in the fridge until ready to use.
Tip raspberries into the hole in the middle and serve your lemon polenta cake with rosemary syrup with dollops of Greek yogurt and the chilled rosemary syrup. Decorate with rosemary sprigs if desired. Divine!
The Top 100 Recipes from the Food & Drink Series
Really easy – a pleasure to create and so stunning on the eye and the taste buds!