Lemon Polenta Cake With Rosemary Syrup

Directions

1. Preheat the oven to 180c/350f/Gas 5.
2. 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.
3. 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.
4. 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.
5. 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.
6. 5 When the cake is cooked, place on a wire rack to cold for 15 min, then invert and peel off the parchment paper.
7. 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.
8. Keep the remaining rosemary syrup in the fridge till ready to use.
9. 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.