Polenta & Rosemary Cake
This recipe replaces the usual butter/margarine with rapeseed oil. Using rapeseed oil considerable reduces the saturated fat content of this cake.
Ingredients: (All in One Mix)
Preheat oven to 220oC/425°F. Grease bottoms of each mini loaf holder. Oil and base line both 2Lb loaf tins with the grease proof paper.
Leave the cake to cool slightly, then tip onto a rack.