Tom Kerridge's Lemon and Rosemary Polenta Cake

Tom Kerridge's Lemon and Rosemary Polenta Cake

foodnetwork.co.uk

  • 1 hr 10 min
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Cake
250g butter, softened, plus extra for greasing
1 vanilla pod, seeds scraped out
4 large eggs
2 tsp fresh rosemary, finely chopped
Zest of 2 lemons
250g ground almonds
150g fine polenta
2 tsp baking powder
Lemon and rosemary syrup
Juice from 2 lemons
3 sprigs fresh rosemary
4 tbsp water
Whipped cream to serve
2 tbsp icing sugar
1 tsp vanilla extract