Rosemary, olive oil and sea salt cake recipe | Sainsbury`s Magazine

Ingredients

• 150g polenta
• 200g caster sugar
• 1 tbsp finely chopped fresh rosemary
• zest of ½ lemon
• zest of ½ orange
• 3 large eggs
• 200ml olive oil, plus more for the tin
• 200g ground almonds
• 2 tsp gluten-free baking powder
• 2 tsp sea salt flakes, plus more to serve
• 1 tbsp olive oil
• 2 tbsp lemon juice
• 2 tbsp orange juice
• 1 sprig of fresh rosemary
• 50g caster sugar