175 g Polenta; (ground cornmeal)
50 g Plain flour
1 1/2 ts Baking powder
1/4 ts Salt
5 tb Plain yoghurt
5 tb Rapeseed oil; plus extra for
; greasing
Grated rind of 2 lemons;
-plus 2 tbsp lemon
; juice
2 Eggs; plus 2 egg whites
400 g Caster sugar
2 Branches fresh rosemary;
-plus extra sprigs
; to decorate
Raspberries and Greek
-yoghurt; to serve
Preheat the oven to 180c/350f/Gas 5.
1 Preheat the oven to 180C/350F/Gas 5. Sift the polenta, flour, baking
powder and salt into a bowl. Place the yoghurt, oil, lemon rind and juice
into a jug and stir until combined.
2 In a separate bowl, place the eggs and egg whites with half of the sugar
and beat for a few minutes until creamy. Beat in the yoghurt mixture until
smooth and then fold in the dry ingredients until just combined – do not
over-mix.
3 Pour the batter mixture into a 1.2 litre/2 pint lightly-oiled loaf tin,
lined with parchment paper. Bake for 40-45 minutes or until a toothpick
inserted in the centre comes out clean.
4 Meanwhile, place the remaining sugar in a pan with 200ml/7fl oz of water
and the rosemary branches. Bring to the boil, then reduce the heat and
simmer for 10 minutes. Leave to cool completely, then strain through a
sieve.
5 When the cake is cooked, place on a wire rack to cool for 15 minutes,
then invert and peel off the parchment paper.
6 Prick all over with a toothpick and drizzle over half of the rosemary
syrup so that it completely soaks into the cake, leave to cool completely.
Keep the remaining rosemary syrup in the fridge until ready to use.
7 To serve: Cut the cake into slices and arrange on plates. Scatter around
the raspberries and drizzle around some more of the syrup. Add dollops of
yoghurt and decorate with rosemary sprigs.
Yields
8 servings
