Tom Kerridge served up a delicious Lemon and Rosemary Polenta Cake with Whipped Cream on Tom Kerridge’s Sunday Lunch.

The ingredients are: 250g butter, softened, plus extra for greasing, 250g golden caster sugar, 1 vanilla pod, seeds scraped out, 4 large eggs, 2 tsp fresh rosemary, finely chopped, Zest of 2 lemons, 250g ground almonds, 150g fine polenta and 2 tsp baking powder.

For the lemon and rosemary syrup: Juice from 2 lemons, 100g golden caster sugar, 3 sprigs fresh rosemary and 4 tbsp water.

For the Whipped cream: 300ml double cream, 2 tbsp icing sugar and 1 tsp vanilla extract.

See recipes by Tom in his book titled: Pub Kitchen: The Ultimate Modern British Food Bible available from Amazon now.