Honey, rosemary and yogurt polenta cake
- July 2017
- Serves 12
- Hands-on time 15 min, oven time 35 min
Honey and rosemary add a delicate floral flavour to this ridiculously easy Italian drizzle cake. Plus, the addition of orange juice and Greek yogurt keeps it wonderfully moist.
Or you could try a similar recipe, our lemon polenta cake is one of our top cake recipes.
- 8.8g (1.9g saturated)
- 29.7g (15.9g sugars)
For the cake
- 100ml light olive oil
- 200g runny honey
- 3 medium free-range eggs
- 2 tbsp orange juice
- 100g greek yogurt
- 100g self-raising flour
- 130g polenta
For the drizzle
- 60ml orange juice
- 3 tbsp runny honey
- 2 fresh rosemary sprigs
You’ll also need
- 20cm cake tin, lined
- Heat the oven to 180°C/160°C fan/gas 4. Put the olive oil, honey, eggs, orange juice, greek yogurt, self-raising flour and polenta in a large bowl and whisk until combined. Pour into a greased and base-lined cake tin. Bake for 35 minutes or until a skewer pushed into the middle comes out clean. (Cover the top with foil if it starts to brown too quickly.) Take the cake out of the oven and leave to cool.
- Heat the orange juice with honey and fresh rosemary in a small pan until just warm. After the cake has cooled for 10 minutes, poke holes all over the top with a skewer, then pour the syrup over. Cool in the tin, then remove and serve.
This moist cake keeps well in a sealed container for up to 4 days.
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