Orange polenta cake with rosemary and orange syrup

Method

1. Preheat the oven to 180°C/fan160°C/gas 4. Grease the base and sides of a 20cm loose-bottomed springform tin and line the base with greaseproof paper. Put the polenta, flour, baking powder and poppy seeds in a bowl and mix together.
2. In another bowl, whisk together the sugar, eggs and extra whites until thick then add the soya yogurt, sunflower oil, zest and juice. Add the polenta mixture a little at a time to make a batter. Pour the mixture into the prepared tin and bake for about 50-55 minutes or until firm to the touch and golden on top. Cool for 15 minutes then transfer from the tin to a wire rack to cool.
3. To make the syrup, put the sugar in a small pan with the juice and rosemary. Allow the sugar to dissolve over a low heat, then boil it to a thin syrup, about 5 minutes. Discard the rosemary and serve the syrup warm, drizzled over the cake. Decorate slices with sprigs of fresh rosemary.