Dessert? Why not!

Let's just say, for the sake of argument, that you have just treated yourself to an awesome salad entrée (perhaps this one). Well, in my book, that means you have earned yourself a dessert. And I have a great one for you. This recipe comes from one of those little free books you get when you re-subscribe to a magazine, in this case, Good Food magazine in the UK (so don't even think about telling me Brits can't cook). It's a cake, but one with a texture unlike most other cakes, and a combination of flavours more usually associated with a savory dish. It's rich, fragrant, fresh, and quite frankly delicious, and if you have an overgrown patch of rosemary in your garden like mine, then a great way to put it to good use.

Lemon Polenta Cake with Rosemary Syrup
Serves 8

6 oz polenta (cornmeal)
2 oz AP/plain flour
1 1/2 tsp baking powder
1/4 tsp salt
5 TBSP plain yoghurt
5 TBSP canola/sunflower oil
grated zest of 2 lemons, plus 2 TBSP fresh lemon juice
2 whole eggs, plus 2 egg whites
14 oz white sugar (caster)
2 sprigs fresh rosemary, plus extra to decorate
fresh berries and extra plain yoghurt to serve

1. Preheat oven to 350 degrees F (180 degrees C).
2. Sift polenta, flour, baking powder and salt into a bowl (tip in any grains too large to go through sifter as well)
3. Combine yoghurt, oil, lemon zest and juice in a pitcher/jug. It will look curdled, but don't worry!
4. Beat eggs and egg whites with half of the sugar until creamy. Beat in the yoghurt mixture until smooth, then fold in the sifted dry ingredients.
5. Pour this batter into a 9"x5" loaf pan, which has been sprayed with oil spray.
6. Bake for 40-45 minutes or until a skewer inserted comes out clean.
7. Put the remaining sugar in a pan with 7 fl oz (200 ml) of water and the rosemary sprigs. Bring to the boil, then simmer for 10 minutes. Cool completely, and then strain.
8. Cool the cake on a wire rack for 15 minutes. Then poke holes in the top with a skewer and pour over half of the rosemary syrup.
9. Serve the cake sliced with fresh berries, natural/plain yoghurt and extra syrup.