Lemon, Rosemary and Polenta Cake
Lemon, Rosemary and Polenta Cake! Serve this beautiful cake drizzled with a syrupy glaze and a good dollop of creme fraiche!
Ingredients
- 250g butter softened
- 250g caster sugar
- 4 eggs
- 150g polenta
- 200g SR flour
- 2 tsp baking powder
- 21lemons zest of and juice
Glaze
- 100g caster sugar
- 100ml water
- few sprigs of rosemary
- juice of 1 lemon
To serve:
- Rosemary sprigs
- Crème fraiche
Method
Pre-heat the oven to 170c.
Beat together the butter and sugar until white add the eggs one at a time then fold in the flour and polenta by hand.
Grease and line a 28 cm loose bottom tin then pour in the cake mix, bake for 40 minutes.
Meanwhile heat the sugar and water together when dissolved add the rosemary squeeze in the lemon juice off the heat .
Either whilst still warm or cooled, brush the glaze over and let it sink in.
Decorate with rosemary, slice and serve with a dollop of crème fraiche.
Ingredients
- 250g butter softened
- 250g caster sugar
- 4 eggs
- 150g polenta
- 200g SR flour
- 2 tsp baking powder
- 21lemons zest of and juice
Glaze
- 100g caster sugar
- 100ml water
- few sprigs of rosemary
- juice of 1 lemon
To serve:
- Rosemary sprigs
- Crème fraiche
Method
Pre-heat the oven to 170c.
Beat together the butter and sugar until white add the eggs one at a time then fold in the flour and polenta by hand.
Grease and line a 28 cm loose bottom tin then pour in the cake mix, bake for 40 minutes.
Meanwhile heat the sugar and water together when dissolved add the rosemary squeeze in the lemon juice off the heat .
Either whilst still warm or cooled, brush the glaze over and let it sink in.
Decorate with rosemary, slice and serve with a dollop of crème fraiche.
