Rosemary, olive oil and sea salt cake
Serves: 8
Prep time: 20 minsTotal time: 
Recipe photograph by Tara Fisher
Rosemary, olive oil and sea salt cake
Recipe by Anna Glover
A little salt is a great way to bring out the sweetness in this gluten-free polenta cake. Enjoy with a dollop of crème fraîche for dessert
Serves: 8
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
569Kcal
Fat
37gr
Saturates
5gr
Carbs
48gr
Sugars
33gr
Fibre
1gr
Protein
12gr
Salt
2.4gr
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Ingredients
- 150g polenta
- 200g caster sugar
- 1 tbsp finely chopped fresh rosemary
- zest of ½ lemon
- zest of ½ orange
- 3 large eggs
- 200ml olive oil, plus more for the tin
- 200g ground almonds
- 2 tsp gluten-free baking powder
- 2 tsp sea salt flakes, plus more to serve
For the olive oil drizzle
- 1 tbsp olive oil
- 2 tbsp lemon juice
- 2 tbsp orange juice
- 1 sprig of fresh rosemary
- 50g caster sugar
Step by step
Get ahead
Keeps well for 3 days in a sealed container.
- Preheat the oven to 180°C, fan 160°C, gas 4. Lightly grease a 20cm springform cake tin with olive oil, and base-line with baking paper.
- Put the polenta into a food processor and whiz for 10 seconds to make it finer in texture. Tip into a bowl. Put the sugar, rosemary and citrus zests in the food processor and whiz until the rosemary is infused in the sugar.
- Add the eggs and oil, then pulse a few times to combine. Tip in the polenta, ground almonds, baking powder and salt. Pulse again until it’s just come together, then scrape into the prepared tin. Bake for 45 minutes until it’s coming away from the sides, risen and golden. Allow to cool in the tin for 15 minutes.
- Put all the drizzle ingredients in a small pan and bring to a gentle simmer until the sugar dissolves. Remove from the heat.
- Poke holes over the still-warm cake with a skewer, then brush half the drizzle over the cake in the tin with a pastry brush. Don’t worry if it dips slightly in the middle when cooled – it will still taste delicious. Leave to cool to slightly warm, or room temperature, before loosening the sides with a knife and releasing the tin.
- Spoon over the remaining drizzle (along with the rosemary sprig for decoration) and scrunch over a tiny pinch of sea salt flakes to serve. Add a dollop of crème fraîche if you like.
