Plum cake di polenta con sciroppo al rosmarino

Ingredients

Serves 8-10

175 grams polenta (corn flour)

50 grams plain flour

1 1/2 tsp baking powder

1/4 tsp salt

5 tbsp natural full fat yogurt

5 tbsp sunflower or groundnut oil

2 lemons, rind grated and juice squeezed

4 eggs (2 whole eggs + 2 whites)

400 grams sugar

2 springs fresh rosemary plus extra to decorate

fresh fruit (berries if in season) and extra yogurt to serve

Directions

Preheat oven to 180°C (350°F).

Lightly oil and line 1.2 liters loaf tin

Sift the polenta, flour, baking powder and salt into a bowl. Tip yogurt, oil, lemon rind plus 2 tbsp lemon juice into a jug and stir to combine. In another bowl beat half of the sugar with the 2 whole eggs plus 2 whites until creamy. Add the yogurt mixture and beat to combine. Fold in the dry ingredients. Pour batter into prepared baking tin and bake in oven for 40-45 minutes.

In the meantime, prepare the syrup: place the rest of the sugar in a sauce pan with 200 ml of water and 2 rosemary springs. Bring to a boil on high flame, lower heat and simmer for 10 minutes. Cool, then strain.

Cool cake for 10 minutes, prick top with a toothpick and drizzle over half of the syrup. Serve with the fruit, yogurt and syrup. Garnish with rosemary springs.

Rating: ★★★★★

Excellent, just like a cornbread cake. And I love cornbread.