Honey, rosemary and yogurt polenta cake recipe | delicious. magazine
Honey and rosemary add a floral flavour to this ridiculously easy Italian cake. The addition of orange juice and Greek yogurt keeps it wonderfully moist
Ingredients
- For the cake
- 100ml light olive oil
- 200g runny honey
- 3 medium free-range eggs
- 2 tbsp orange juice
- 100g greek yogurt
- 100g self-raising flour
- 130g polenta
- For the drizzle
- 60ml orange juice
- 3 tbsp runny honey
- 2 fresh rosemary sprigs
- You’ll also need
- 20cm cake tin, lined
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