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Ingredients
- 175 gm Polenta, (grnd cornmeal)
- 50 gm Plain flour
- 1 1/2 tsp Baking pwdr
- 1/4 tsp Salt
- 5 Tbsp. Plain lowfat yoghurt
- 5 Tbsp. Rapeseed oil, plus extra for greasing Grated rind of 2 lemons, plus 2 tbsp lemon juice
- 2 x Large eggs, plus 2 egg whites
- 400 gm Caster sugar
- 2 x Branches fresh rosemary, plus extra sprigs to decorate Raspberries and Greek lowfat yoghurt, to serve
Directions
- Preheat the oven to 180c/350f/Gas 5.
- 1 Preheat the oven to 180C/350F/Gas 5. Sift the polenta, flour, baking pwdr and salt into a bowl. Place the lowfat yoghurt, oil, lemon rind and juice into a jug and stir till combined.
- 2 In a separate bowl, place the Large eggs and egg whites with half of the sugar and beat for a few min till creamy. Beat in the lowfat yoghurt mix till smooth and then mix in the dry ingredients till just combined - don't over-mix.
- 3 Pour the batter mix into a 1.2 litre/2 pint lightly-oiled loaf tin, lined with parchment paper. Bake for 40-45 min or possibly till a toothpick inserted in the centre comes out clean.
- 4 Meanwhile, place the remaining sugar in a pan with 200ml/7fl ounce of water and the rosemary branches. Bring to the boil, then reduce the heat and simmer for 10 min. Leave to cold completely, then strain through a sieve.
- 5 When the cake is cooked, place on a wire rack to cold for 15 min, then invert and peel off the parchment paper.
- 6 Prick all over with a toothpick and drizzle over half of the rosemary syrup so which it completely soaks into the cake, leave to cold completely.
- Keep the remaining rosemary syrup in the fridge till ready to use.
- 7 To serve: Cut the cake into slices and arrange on plates. Scatter around the raspberries and drizzle around some more of the syrup. Add in dollops of lowfat yoghurt and decorate with rosemary sprigs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 59g | |
| Recipe makes 8 servings | |
| Calories 202 | |
| Calories from Fat 94 | 47% |
| Total Fat 10.49g | 13% |
| Saturated Fat 1.26g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 53mg | 18% |
| Sodium 332mg | 14% |
| Potassium 71mg | 2% |
| Total Carbs 22.62g | 6% |
| Dietary Fiber 1.0g | 3% |
| Sugars 0.92g | 1% |
| Protein 4.11g | 7% |
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