Tom Kerridge's Lemon and Rosemary Polenta Cake Recipe | Food Network UK
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Cooking tools:
- Springform pan
- Oven
- Hand mixer
- Mixing bowl
- Measuring cup
- Measuring spoon
- Grater
- Microplane
- Chef's knife
- Cutting board
- Saucepan
- Offset spatula
- Wooden skewer
- Serving platter
- Whisk
- Pastry brush
- Parchment paper
- Cooling rack
- Kitchen scale
- Fine-mesh sieve
Ingredients
- Cake
- 250g butter, softened, plus extra for greasing
- 250g golden caster sugar
- 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
- 100g golden caster sugar
- 3 sprigs fresh rosemary
- 4 tbsp water
- Whipped cream to serve
- 300ml double cream
- 2 tbsp icing sugar
- 1 tsp vanilla extract
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