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Preheat the oven to 180C/Gas Mark 4. Line and lightly butter the base of a 20cm round non stick cake tin.
Separate the eggs, putting the yolks into a bowl with the caster sugar and beat at high speed until they are pale, thick and creamy. Continuing to beat, pour in the lemon juice a little at a time until the mixture starts to thicken.
Add the grated lemon zest, polenta, baking powder, ground almonds and olive oil and beat together till it looks like a paste.
Beat the egg whites until almost stiff then fold into the polenta almond mix.
Place into a cake tin and bake for 35 minutes until the centre is thoroughly cooked and the top lightly browned.
Meanwhile make the syrup by combining the caster sugar, water, 3 sprigs of rosemary, and the lemon juice until it just comes to the boil and the sugar has dissolved, being careful not to let it burn.
Strain the syrup to remove the rosemary sprigs and keep warm until the cake comes out of the oven. It has to be warm so it goes into all the cake’s nooks and crannies.
Remove the cake from the oven and carefully take out of the tin. Prick the cake with a skewer, then spoon over the hot syrup. Decorate with slices of lemon and garnish with a couple of sprigs of rosemary.
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