- Serves: 8
- Cook Time:
- Prep Time: 40 minutes
- Effort: medium
- 175 g fine polenta, (ground cornmeal)
- 55 g plain flour
- 1/4 tsp salt
- 1 1/2 tsp baking powder
- 5 tbsp natural yogurt
- 5 tbsp rapeseed oil, plus extra for greasing
- grated rind and juice of 2 lemons
- 2 eggs
- 2 egg whites
- 300 g caster sugar
- 1 branch rosemary
For the berry compote:
- 450 g blackberries or seasonal berries
- juice of 2 lemons
- juice of 1 oranges
- 175 g caster sugar
- 1 bottles red wine
- 85 ml crème de mûre (blackberry liqueur)
1. Set the oven to 180°C/gas 4. Lightly oil a 1.2 litre loaf tin and line with baking parchment. 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 200g sugar and beat for a few minutes until light and 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 into the prepared tin and 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 90ml 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. 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.
6. For the compote, put the blackberries and citrus juices into a food processor and blend until smooth. Strain the resulting purée through a fine sieve into a non-reactive saucepan. Discard the pips.
7. Add the sugar and red wine and bring to the boil over a medium heat. Simmer, until reduced to about 450ml, skimming from time to time to remove any scum that may rise to the surface.
8. Cool, and then add the liqueur.
9. To serve, cut the cake into slices and arrange on plates and serve with the berry compote and chilled crème fraiche.
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