Lemon & Rosemary Polenta Cake

1. Preheat the oven to 170°C and lightly grease and line a 20cm cake tin. 

2. In a stand mixer with a K-Beater attachment, mix together the butter and sugar until light and fluffy.

3. Add the eggs one-by-one, making sure to beat well after each addition, then add in the lemon zest and juice. Next add the polents, ground almonds, baking powder and salt. Mix until thoroughly combined.

4. Scrape the mixture into the cake tin and level it with a spatula. Bake for 40-45 minutes until the cake is risen and golden brown or a toothpick inserted into the centre comes out clean. 

5. While the cake is cooking, place all the syrup ingredients into a small saucepan. Bring up to the boil, reduce the heat and simmer for 10 minutes. 

6. Once the cake is cooked, leave to cool for 15 minutes before turning out onto a serving plate. Brush the glaze evenly on the sides and top of the cake. 

7. For the chantilly, whisk all ingredients together until stiff peaks form. Evenly spread across the top of the cake and scatter with edible flowers before serving.