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Not really a "grow your own" recipe (unless you have a lemon tree and a rosemary bush) but it's so nice, I had to post it!
175g polenta (fine cornmeal)
50g plain flour
1 1/2 tsp baking powder
1/4 tsp salt
5 tbsp plain yoghurt
5tbsp rapeseed or sunflower oil (plus extra for greasing)
grated rind of 2 lemons
2 tbsp lemon juice
2 eggs, plus 2 egg whites
400g caster sugar
2 branches fresh rosemary
Preheat oven to 180 C/350 F/GM 4/Fab oven 160 C from cold.
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.
In a seperate bowl, beat the eggs and egg whites with half of the sugar 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.
Batter mixture into a 1.2 litre/2 pint lightly-oiled loaf tin lined with greaseproof paper. Bake for 40-45 minutes until a thin skewer inserted in the centre comes out clean.
Meanwhile, pleace the remaining sugar in a pan with 200ml/7fl oz water and the rosemary branches. Bring to the boil, reduce the heat and simmer for 10 minutes. Leave to cool completely and then strain through a sieve.
When the cake is cooked, place on a wire rack to cool for 15 minutes, then invert and peel off the greasproof paper. Prick all over with a thin skewer or toothpick and drizzle over half of the rosemary syrup so that it completely soaks into the cake. Leave to cool completely. Keep the remaining syrup in the fridge until ready to use.
To serve, cut into slices and drizzle with some more of the syrup, add dollops of greek yoghurt.
(I eat it as is, but use about 3/4 of the syrup to soak the cake!)
175g polenta (fine cornmeal)
50g plain flour
1 1/2 tsp baking powder
1/4 tsp salt
5 tbsp plain yoghurt
5tbsp rapeseed or sunflower oil (plus extra for greasing)
grated rind of 2 lemons
2 tbsp lemon juice
2 eggs, plus 2 egg whites
400g caster sugar
2 branches fresh rosemary
Preheat oven to 180 C/350 F/GM 4/Fab oven 160 C from cold.
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.
In a seperate bowl, beat the eggs and egg whites with half of the sugar 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.
Batter mixture into a 1.2 litre/2 pint lightly-oiled loaf tin lined with greaseproof paper. Bake for 40-45 minutes until a thin skewer inserted in the centre comes out clean.
Meanwhile, pleace the remaining sugar in a pan with 200ml/7fl oz water and the rosemary branches. Bring to the boil, reduce the heat and simmer for 10 minutes. Leave to cool completely and then strain through a sieve.
When the cake is cooked, place on a wire rack to cool for 15 minutes, then invert and peel off the greasproof paper. Prick all over with a thin skewer or toothpick and drizzle over half of the rosemary syrup so that it completely soaks into the cake. Leave to cool completely. Keep the remaining syrup in the fridge until ready to use.
To serve, cut into slices and drizzle with some more of the syrup, add dollops of greek yoghurt.
(I eat it as is, but use about 3/4 of the syrup to soak the cake!)
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