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Lemon and rosemary polenta cake

The polenta and ground almonds in this cake mean that it’s already moist even before it’s smothered in a rosemary-lemon syrup as it emerges from the oven. The polenta gives a slight crunch too, which contrasts with the moist crumb. If you use a gluten-free baking powder, the cake will be totally gluten free. Stored in an airtight container, it will keep for a week or so.

Prep time: 30 minutes

Baking time: 1 hour 15 minutes–1 hour 25 minutes

Ready in: 2 hours 30 minutes

Serves: 10–12

225g (8oz) fine polenta

1 tsp baking powder

450g (1lb) butter, softened, plus extra for greasing

450g (1lb) caster sugar

450g (1lb) ground almonds

6 eggs

Finely grated zest of 2 lemons

3 tsp finely chopped rosemary leaves, plus sprigs of rosemary to decorate

For the syrup

Juice of 2 lemons

2 large sprigs of rosemary

100g (3½oz) caster sugar

25cm (10in) diameter cake tin with 6cm (2½in) sides

Preheat the oven to 170°C (325°F), Gas mark 3, then butter the sides of the cake tin and line the base with a disc of baking parchment.

Mix the polenta and baking powder together in a bowl. In a separate large bowl or in an electric food mixer, cream the butter until soft. Add the sugar and beat until the mixture is light and fluffy, then beat in the ground almonds.

Whisk the eggs together in a small bowl for a few seconds or just until mixed, then gradually add them to the creamed butter mixture, beating all the time. Add the lemon zest and chopped rosemary, then gently fold in the polenta and baking powder to combine.

Tip the batter into the prepared tin and bake on the lowest shelf of the oven for between 1 hour 15 minutes and 1 hour 25 minutes or until a skewer inserted into the centre of the cake comes out clean. The cake will cook to a deep golden-brown colour and may dip a little in the middle.

While the cake is cooking, make the syrup. Place all the ingredients in a saucepan, along with 50ml (2fl oz) of water. Place the saucepan on the hob, and bring to the boil, stirring to dissolve the sugar. Boil for 3–4 minutes until ever so slightly thickened, then remove from the heat and discard the rosemary sprigs.

When the cake is cooked, take it out of the oven and let it sit in the tin for 10 minutes. Loosen around the edges using a small, sharp knife, then carefully remove the cake from the tin and transfer to a serving plate. Reheat the syrup and pour over the cake, then leave the cake to cool down completely before serving. I like to decorate the centre with a few flowering sprigs of rosemary.