Gluten-free flour makes this yummy afternoon cake suitable for coeliacs. The rosemary syrup adds a fragrant stickiness.


  • 175g / 6oz polenta

  • 50g / 2 oz gluten free flour

  • 1 ½ tsp baking powder

  • ¼ tsp salt

  • 5 tbsp plain yoghurt

  • 5 tbsp rapeseed or sunflower oil, plus extra for greasing

  • Grated rind of 2 lemons

  • 2 tbsp lemon juice

  • 2 eggs, plus 2 eggs whites (preferably free range or organic)

  • 400g / 14oz caster sugar

  • 200ml water

  • 2 branches fresh rosemary, plus extra sprigs to decorate

  • Fresh raspberries and Greek yoghurt, to serve


  • 1.

    Preheat the oven to 180C/ 350F/ Gas 4; fan oven 160C. Sift the polenta, flour, baking powder and salt into a bowl.

  • 2.

    In a separate bowl, beat the eggs and egg whites with half of the sugar for a few minutes until creamy.

  • 3.

    Fold in the yoghurt, oil, lemon juice and zest and then fold in the polenta mixture until just combined – do not over-mix.

  • 4.

    Pour the batter mixture into a 1.2 litre / 2pint lightly oiled loaf tin lined with greaseproof paper. Bake for 40-45 minutes until; a thin skewer inserted in the centre comes out clean.

  • 5.

    Meanwhile, place the remaining sugar in a pan with 200ml/ 7 fl oz water and the rosemary branches. Bring to the boil, reduce the heat and simmer for 10 minutes. Leave to cool completely, then strain through a sieve.

  • 6.

    When the cake is cooked, place on a wire rack to cool for 15 minutes, then invert and peel off the greaseproof paper.

  • 7.

    Meanwhile, mash the raspberries and mix with the yogurt to serve

  • 8.

    Whilst the cake is still warm prick all over with a thin skewer or toothpick and drizzle over 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.

  • 9.

    To serve, cut the cake into slices and arrange on plates with a dollop of raspberry cream.

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