Sweet Sticky

Polenta and Rosemary Cake with Honey and Bay Leaf Syrup (gf)

I love to come up with a cake that offers a slightly different flavour and texture profile. This one fulfils all the criteria and is a lovely balance between sweet and savoury.

A big hit with the dish team.

150 grams instant polenta
200 grams caster sugar
2 teaspoons very finely chopped fresh rosemary
zest 2 lemons and 1 orange (use the juice for the syrup)
100 grams ground almonds
100 grams gluten-free plain flour
2 teaspoons baking powder
2 teaspoons whole aniseed, toasted
1 teaspoon sea salt
3 large eggs, size 7
200ml olive oil (use a light, fruity oil or use 100ml olive oil and 100ml neutral oil)

TO FINISH

Honey and Bay Leaf Syrup (see recipe right)

You will need a 20cm springform cake tin, lightly greased and fully lined with baking paper.

Preheat the oven to 160°C fan bake.

Put the polenta, sugar, rosemary and citrus zests in a food