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Name: Lemon Polenta Cake with Rosemary Syrup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: ; juice; 2 Eggs; plus 2 egg whites; 2 Branches fresh rosemary;; 1/4 ts Salt; 5 tb Plain yoghurt; 5 tb Rapeseed oil; plus extra for; 175 g Polenta; (ground cornmeal); 1 1/2 ts Baking Powder; 50 g Plain flour; ; greasing; ; to decorate; Raspberries and Greek; Grated rind of 2 lemons;; 400 g Caster sugar

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INGREDIENTS

; juice
2 Eggs; plus 2 egg whites
2 Branches fresh rosemary;
1/4 ts Salt
5 tb Plain yoghurt
5 tb Rapeseed oil; plus extra for
175 g Polenta; (ground cornmeal)
1 1/2 ts Baking Powder
50 g Plain flour
; greasing
; to decorate
Raspberries and Greek
Grated rind of 2 lemons;
400 g Caster sugar

Servings

INSTRUCTIONS

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. Recipe by: Food & Drink

NOTES

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Lemon Polenta Cake with Rosemary Syrup

; juice
2 Eggs; plus 2 egg whites
2 Branches fresh rosemary;
1/4 ts Salt
5 tb Plain yoghurt
5 tb Rapeseed oil; plus extra for
175 g Polenta; (ground cornmeal)
1 1/2 ts Baking Powder
50 g Plain flour
 ; greasing
 ; to decorate
 Raspberries and Greek
 Grated rind of 2 lemons;
400 g Caster sugar

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.        Recipe by: Food & Drink

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Nutrition

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Serving Size: 1 Serving (89g)
Recipe Makes: 8 servings

Calories: 223
Calories from Fat: 2 (1%)

Amt Per Serving		% DV

	Total Fat 0.2g	0 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0.6mg		0 %
Sodium 75mg		3 %
Potassium 32.5mg		1 %
Total Carbohydrate 55.8g		16 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 55.5g
Protein 1.2g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 223

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