Honey, rosemary and yogurt polenta cake

Step 1

Heat the oven to 180°C/160°C fan/gas Put the olive oil, honey, eggs, orange juice, greek yogurt, self-raising flour and polenta in a large bowl and whisk until combined. Pour into a greased and base-lined cake tin. Bake for 35 minutes or until a skewer pushed into the middle comes out clean. (Cover the top with foil if it starts to brown too quickly.) Take the cake out of the oven and leave to cool.

Step 2

Heat the orange juice with honey and fresh rosemary in a small pan until just warm. After the cake has cooled for 10 minutes, poke holes all over the top with a skewer, then pour the syrup over. Cool in the tin, then remove and serve.