Lemon polenta cake with rosemary syrup

Ingredients for 1 servings:

• 175 g polenta
• 50 g flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• 5 tbsp yogurt
• 5 tbsp oil (nut oil)
• 2 lemon(s), grated zest and 2 tbsp juice
• 2 eggs
• 2 egg whites
• 400 g sugar
• 2 sprigs rosemary
• 200 ml water

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Preheat the oven to 180°C. Sift the polenta, flour, baking powder, and salt into a bowl. In a bowl, combine the yogurt, oil, lemon juice, and lemon zest. Beat the eggs with the egg whites and 200g of sugar until creamy, stir in the yogurt mixture, and then fold in the polenta-flour mixture. Pour the batter into a loaf pan and bake for 40-45 minutes. Bring the remaining sugar to a boil in a saucepan with 200ml of water and the rosemary sprigs, then simmer for 10 minutes. Allow to cool completely and then strain through a sieve into a bowl. Allow the cake to cool for 15 minutes, then prick holes in the cake with a skewer and drizzle half of the rosemary syrup over the cake. Serve the remaining syrup with the cake and drizzle over the individual slices. You could also serve it with yogurt and fresh raspberries, for example.