This is incredibly moist, sweet and fragrant and it will last for a few days in a sealed tin – if you can keep your hands off it that is. It’s beautiful served with a dollop of greek yoghurt and maybe a scant grating of orange peel on top. It also has to be one of the simplest cakes around – just put everything in a bowl and mix!

Serves 8   |  20 mins prep plus 35 mins cooking

Ingredients

• 100ml olive oil
• 200g runny honey
• 3 eggs
• 2 tbsps orange juice
• 100g greek yoghurt
• 130g fine polenta
• 100g self-raising flour, sieved

For the syrup topping:

• 60ml orange juice
• 3 tbsps runny honey
• two sprigs fresh rosemary

You will also need…

• 1 x 20 cm loose bottomed baking tin greased and lined with baking parchment on the bottom
• a metal/wooden skewer or cocktail stick

Method

1. Pre-heat the oven to 160c and prepare the cake tin before you start.
2. Add the oil, honey yoghurt and polenta to a large bowl and whisk together to get rid of any lumps.
3. Add the three eggs, orange juice and sieved SR flour and give another good whisk to make sure everything is well combined.
4. Pour into the prepared tin – this is a runny mixture, so make sure your loose bottomed tin won’t leak.
5. Bake in the pre-heated oven for 30-35 mins, until a skewer inserted in the middle of the sponge comes out clean.
6. Let it cool in the tin for 10 mins or so while you make the syrup.
7. Heat the honey, orange juice and rosemary sprigs in a small saucepan for a few minutes.
8. Prick the sponge all over with a skewer or cocktail stick and then slowly pour the syrup over and allow it to soak in to the sponge.
9. Cool on a wire rack and finish off with rosemary leaves taken from the syrup mix.