A moist lemon-scented cake topped with a wonderful rosemary and lemon syrup.


  • For the cake:

  • 3 large eggs

  • 110g caster sugar

  • 50gms ground almonds

  • Zest and juice of 2 lemons

  • 100g polenta

  • 1 teaspoon baking powder

  • 2 tablespoons of olive oil

  • Slices of 1 lemon for decoration

  • For the syrup:

  • 100gms caster sugar

  • 100mls water

  • 3 sprigs of rosemary

  • Juice of 1 lemon


  • 1.

    Preheat the oven to 180C/Gas Mark 4. Line and lightly butter the base of a 20cm round non stick cake tin.

  • 2.

    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.

  • 3.

    Add the grated lemon zest, polenta, baking powder, ground almonds and olive oil and beat together till it looks like a paste.

  • 4.

    Beat the egg whites until almost stiff then fold into the polenta almond mix.

  • 5.

    Place into a cake tin and bake for 35 minutes until the centre is thoroughly cooked and the top lightly browned.

  • 6.

    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.

  • 7.

    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.

  • 8.

    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.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 249kj
  • Fat Total 8g
  • Saturated Fat 1g
  • Protein 4g
  • Carbohydrate 40g
  • Sugar 27g
  • Sodium 74mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by TildsMumReport
I just tried this and I was surprised how light the cake was. Careful folding in of the egg whites seems to be the secret here. I'll definitely do this again.