Serves 8-10

175g (6 oz) polenta (ground cornmeal)

55g (2 oz) plain flour

1and a half teaspoons baking powder

quarter of a teaspoon salt

5 tablespoons natural yoghurt

5 tablespoons rapeseed oil, plus extra for greasing

grated rind of 2 lemons, plus 2 tablespoons lemon juice

2 free range eggs, plus 2 egg whites

300g (10 and a half oz) caster sugar

1 branch fresh rosemary

Creme fraiche and berry compote (see recipe), to serve

Method

1. Pre-heat the oven to 180oC/350oF/Gas mark 4. Sift the polenta, flour, baking powder and salt into a bowl. Place the yoghurt, oil, lemon rind and juice into a jug and stir until combined.

2. In a separate bowl, place the eggs and egg whites with 200g (7 oz) sugar and beat for a few minutes until creamy. Beat in the yoghurt mixture until smooth and then fold in the dry ingredients until just combined -- do not over-mix.

3. Pour the batter mixture into a 1.2 litre/2 pint lightly oiled loaf tin, lined with grease proof paper. Bake for 40-45 minutes or until a toothpick inserted in the centre comes out clean.

4. Meanwhile, place the remaining sugar in a pan with 90 ml (3 and a half fl oz) of water and the rosemary branches. Bring to the boil, then reduce the heat and simmer for 10 minutes. Leave to cool completely, then strain

through a sieve.

5. When the cake is cooked, place on a wire rack to cool for 15 minutes, then invert and peel off the parchment paper. Prick all over with a toothpick and drizzle over half of the rosemary syrup so that it completely soaks into the cake, leave to cool completely.

6. To serve, cut the cake into slices and arrange on plates. Scatter around the berry compote. Add dollops of creme fraiche and serve.