Cornmeal Rosemary Cake with Lemon Glaze

Fantastic! Moist and very lemony with just a hint of rosemary.

3 components are needed to complete this cake but each one is very quick and easy to make. The batter is mixed by hand in a bowl and the syrup and glaze can be made while the cake bakes. I used the same weight of instant polenta as the medium-grind cornmeal called for since not everyone appreciates the grittiness of the latter. The cake dipped a little in the centre upon cooling so I may have under baked it by a few minutes.

The flavour of the cake really benefits from using the entire lemon: grated zest in the cake, juice in the tart syrup and more zest and juice in the glaze. The rosemary is very much in the background and having first been blanched, even the needles in the glaze add only subtle flavour.

Loved it!