Recipe: Lemon Polenta Cake with Rosemary Syrup

It is a matter of debate whether this lemon polenta cake should be classified as a cake or a pudding. However, one can attest to its moist and delectable nature, requiring utensils such as a fork or spoon for consumption.

The combination of lemon and rosemary adds a unique taste and the cake has a pleasingly crumbly texture. The moist and sticky nature of this cake makes it difficult to resist, even prompting the temptation to lick the plate clean.

While the use of rosemary in a sweet cake may seem unconventional, its fragrance really does lend itself to this type of baking. It is important to note that using fresh rosemary is crucial in order to fully appreciate the flavour it adds.

As for rosemary, it is one of the few herbs in the garden that can survive the harsh conditions of winter. While other herbs have retreated or lost their essential oils during this season, rosemary remains a reliable option for those who eagerly await the return of spring.