Gooey Lemon & Orange Polenta Cake with Rosemary Syrup

I love citrusy desserts to finish a meal and this lemon polenta cake is the perfect end to a dinner party. It’s also delicious with an afternoon cup of tea. The polenta and ground almonds give it such a lovely texture and allows the cake to soak up all of the yummy lemon rosemary syrup. Served with creme fraiche and raspberries, this is a light and fresh pudding perfect for any time of year.

Serves 6-8

1. Grease and line a cake tin with parchment paper.
2. Beat 250g softened unsalted butter with 250g golden caster sugar until very light and fluffy.
3. Gradually add three eggs, one at a time, beating thoroughly beaten each one.
4. Next add the zest of an orange, the zest of three lemons, 250g ground almonds and 100g polenta. Fold the mix gently until we’ll incorporated before stirring through 1 tsp baking powder and the juice of the lemon and orange.
5. Spoon into the cake tin, levelling out the top with the back of a spoon and bake at 160C for 45-50 mins until golden brown and a skewer comes out clean.
6. While it’s baking, make the rosemary syrup. Add 100g golden caster sugar to a sauce pan with 250ml water and add the juice of three lemons and an orange. Add a couple of rosemary sprigs and heat gently until the sugar has dissolved and the syrup has reduced slightly.
7. Once the cake is out of the oven, while it’s still warm, poke a skewer all over the cake and pour the syrup over the top so it seeps in. Leave to cool and remove from the tin on a wire rack.
8. Dust with icing sugar and serve with some creme fraiche and fresh raspberries.