Lemon, polenta, almond, olive oil cake with rosemary-infused drizzle (Gluten-free, Dairy-free)

Another polenta-almond type cake for the G-F & D-F cabal.  Unlike other polenta cakes which use large amounts of butter resulting in a dense, almost stodgy cake, this one is as light as a fairy. The syrup is essential to maintain moistness of the cake considering its relatively lower fat content.

For the cake:

3 large eggs, separated

110 g unrefined sugar (light muscovado works fine here)

50 g ground almonds (almond meal)

1 tsp baking powder

100 g fine polenta (cornmeal)

2 tbsp mild and light olive oil

2 lemons, zested and keep the juice of 1 lemon for the drizzle syrup

For the drizzle syrup:

100 g unrefined sugar, preferably, but regular caster or icing sugars does the same job

100 ml water

2 fat sprigs of rosemary (or 3 thin ones)

Juice of 1 lemon and 2 limes (cos I like the syrup a wee bit tangier)

Method

1.  Preheat oven to 180C.  Generously grease a 20 cm round non-stick cake tin/springform tin and line the base.

2.  Place polenta, almonds, zest of 2 lemons and baking powder in a bowl and mix them well together.

3.  Beat the 3 egg whites until almost stiff.

3.  Place the yolks and sugar into a bowl and beat at high speed til pale, thick and creamy.

4.  Continue beating while pouring in the lemon juice a little at a time until thoroughly incorporated and the mixture thickens slightly.  Add in the polenta/almond mixture and oil, beat until it looks like a paste.

5.  Incorporate the beaten egg whites into the polenta paste-like batter.  (If unsure of how to do this and worried of the possibility of bludgeoning the airy egg whites to death, take a look here).

6.  Pour into tin and bake for 35 minutes til the top is lightly brown. 

7.  Prepare drizzle syrup before taking the cake out of the oven.  Combine the ingredients and heat until it just comes to a boil and all the sugar has dissolved.  Strain and keep warm.

8.  Remove cake from oven and prick it with a stick of dried spaghetti or skewer.  Spoon warm syrup over carefully on the still warm cake.  Let cool before un-moulding if using springform.  Else, you can remove the cake from the tin, place it on a plate and then spoon syrup over.  Enjoy!