Lemon-lavender Polenta Cake

Great recipe from Cauldrons and Crockpots

Lemon-lavender polenta cake

200g soft unsalted butter

200g sugar

200g almond flour

100g fine corn flour (masa)

1 1⁄2 teaspoons baking powder

1/2  tsp salt

3 eggs

zest of 3 meyer lemons

For the drizzle:

juice of 3 lemons

125g sugar

2 tsp chopped fresh lavender (or 3 tsp dried lavender)

Preheat the oven to 350.  Mix together the flours, salt and baking powder. Beat the butter and sugar until light and fluffy. Add the lemon zest. Add 1/3 of the flour mixture, mixing thoroughly, then one egg. Repeat until all the flour and eggs are gone, then scrape the batter into a 9′ pan, and bake for 35-40 minutes. It might not look entirely set in the centre, but the edges will have started to pull away from the sides of the pan.

In a pan on the stovetop, bring the lemon juice, lavender and sugar gently to a boil. Remove from heat immediately. Prick tiny little holes over the top of the cake with the point of a sharp knife, and drizzle the syrup over the cake (strain it first if you don’t want lavender bits everywhere). Allow it to cool.

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This entry was posted on Wednesday, February 1st, 2012 at 10:29 pm and is filed under Baking, Herbalism, Herbs. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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