Orange polenta cake

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Step 1

Preheat oven

Step 2

Lightly oil 1.2L loaf tin and line with non-stick paper.

Step 3

Sift the polenta, flour, baking powder and salt in to a bowl

Step 4

Put the plain yoghurt and olive oil in a jug and finely grate in the rind of both oranges. Halve one of the oranges and squeeze 2 tablespoons of juice in to the jug, then stir until combined. Reserve the remaining oranges

Step 5

In a separate bowl, beat the eggs and egg whites with half the sugar until creamy. Beat in the yogurt mixture until smooth and then fold in the dry ingredients until just combined, don't over mix.

Step 6

Pour the batter into oiled and lined loaf tin. Bake for 40-45 minutes or until a skewer inserted in the center comes out clean

Step 7

Place the remaining sugar in a saucepan with 200ml of water and the rosemary sprigs. Bring to the boil, reduce the heat and simmer for 10 minutes. Leave to cool completely, then strain through a sieve

Step 8

When cake is cooked, remove from the tin and place on a wire rack to cool for 15 minutes, then invert and peel off the parchment. Prick all over with skewer and drizzle over half the rosemary syrup so that it completely soaks in to the cake. Leave to cool and chill remaining syrup.