Polenta Revani Syrup Cake

Cook Time 1 hour plus 1 hour to soak before serving

Servings make approx. 20

Ingredients

125g unsalted butter, softened

230g (1 cup) caster sugar

3 eggs, at room temperature, separated

250g (1 cup) Greek yoghurt

1 tsp vanilla extract

1 tsp finely grated lemon zest

150g (1 cup) polenta

130g (1 cup) gluten-free self-raising flour

2 tsp gluten-free baking powder

½ tsp bicarbonate of soda

20 blanched almonds

Syrup

345g (1½ cups) caster sugar

Juice of 1 small lemon

5 cm strip of lemon rind

2 tsp orange blossom water (optional)

Method

To make the syrup, combine the sugar, lemon juice, lemon rind and 375ml (1½ cups) water in a small saucepan over high heat. Bring to the boil, stirring occasionally. Then reduce the heat to low and simmer for 5 minutes to thicken. Remove the pan from the heat and stir in the orange blossom water (if using). Set aside to cool completely.

Preheat the oven to 160°C (fan-forced) and grease a 28 cm round or square cake tin with butter.

Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat for 5 minutes or until light and fluffy. With the mixer on low speed, beat in the egg yolks, one at a time until fully incorporated. Add the yoghurt, vanilla and lemon zest and beat well, then beat in the polenta, flour, baking powder and bicarbonate of soda.

In a separate bowl, whisk the egg whites until soft peaks form. Gently fold the egg whites into the batter, one-third at a time. Pour into the tin, then use a knife to score diamonds or squares into the batter. Sit one blanched almond in the centre of each shape.

Bake for 40 - 45 minutes or until golden and an inserted skewer comes out clean. Slice the cake along the scored lines to allow the syrup to soak in. Pour the cooled syrup over the hot cake.

Set aside for 1 hour so the sponge soaks up the syrup, then slice and serve.