Lemon and Rosemary Polenta Cake
When I saw the Lemon and Rosemary Polenta Cake in Rachel Allen’s book ‘Cake’ I knew I wanted to make it. Rosemary is one of the most lovely smells and I wanted to know how it work in a cake.
The recipe made a huge amount so I would recommend halving it – even half made 1 big cake enough for 10-12 slices.
I loved cutting the rosemary fresh from the garden.
It was an easy cake to mix together rather like a Victoria sponge.
If you use gluten free baking powder the cake would be 100% gluten free!
The cake itself was thick but smelt amazing!! Lemon and rosemary together.
There is a smily face in my cake!
Making the rosemary lemon syrup to put on the cake!
Tada! Finished cake! It was lush. This is a new family favourite.