Preheat the oven to 180c/350f/Gas 5.

1 Preheat the oven to 180C/350F/Gas 5. Sift the polenta, flour, baking
powder and salt into a roll. Place the yogurt, oil, lemon rind and juice
into a jug and stir until combined.

2 In a separate trough, place the eggs and egg whites with half of the sugar
and beat for a few minutes until creamy. Beat in the yoghurt mixture until
smooth and then fold in the dry ingredients until just combined - do not
over-mix.

3 Pour the batter mixture into a 1.2 l/2 pint lightly-oiled loaf tin,
lined with parchment wallpaper. Bake for 40-45 minutes or until a toothpick
inserted in the centre comes out houseclean.

4 Lag, place the remaining sugar in a pan with 200ml/7fl oz of water
and the rosemary branches. Bring to the moil, then reduce the heat and
simmer for 10 proceedings. Leave to cool totally, then strain through a
sift.

5 When the cake is cooked, place on a wire rack to cool for 15 proceedings,
then invert and peel off the parchment wallpaper.

6 Prick all over with a toothpick and drizzle over half of the rosemary
syrup so that it completely soaks into the coat, leave to cool whole.
Keep the remaining rosemary syrup in the fridge until ready to use.

7 To serve: Cut the cake into slices and arrange on plates. Scatter around
the raspberries and drizzle around some more of the syrup. Add dollops of
yoghurt and embellish with rosemary sprigs.