INGREDIENTS

INSTRUCTIONS

Preheat the oven to 180c/350f/Gas 5.  1 Preheat the oven to
180C/350F/Gas 5. 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 half of the  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
parchment 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 200ml/7fl 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.  6 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. Keep the remaining rosemary
syrup in the fridge  until 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  dollops of yoghurt and
decorate with rosemary sprigs.  Converted by MC_Buster.  Recipe by:
Food & Drink  Converted by MM_Buster v2.0l.

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