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    You are in: Home / Recipes / Lemon Polenta Cake With Lavender Syrup and Raspberries Recipe
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    Lemon Polenta Cake With Lavender Syrup and Raspberries

    Lemon Polenta Cake With Lavender Syrup and Raspberries. Photo by Darkhunter

    1/3 Photos of Lemon Polenta Cake With Lavender Syrup and Raspberries

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    20 mins

    45 mins

    French Tart's Note:

    This lush Italian dessert cake makes a bold and unusual statement with the addition of fresh lavender syrup. It is an elegant Dinner Party Dessert Cake which marries fruit & herbs together in a fresh & imaginative way! One of my "Stand By and Never Fails to Please" dinner party desserts!! Great served with just the simple addition of some creme fraiche. If you are using dried lavender flowers, please remember that they are more pungent than fresh flowers, so use sparingly! NOTE: I would be very wary of using too much lavender - it is quite a pervasive flavour, the essence of this recipe is that delicate flavours marry well with each other & are not too overpowering!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oven to 180 C or 360 F or Gas mark 4.
    2. 2
      Sift the polenta, flour, baking powder & salt into a bowl.
    3. 3
      Tip the yoghurt, oil, lemon zest & juice into a jug and stir to combine.
    4. 4
      Beat the eggs and egg whites with half the sugar until thick and creamy.
    5. 5
      Fold in the dry ingredients.
    6. 6
      Pour the batter into a greased & lined 2 pint loaf tin.
    7. 7
      Bake for 40-45 minutes or until set & a skewer comes out clean.
    8. 8
      Put the remaining sugar into a pan with 7 fl oz of water and the lavender heads.
    9. 9
      Bring to the boil and then simmer for 10 minutes. Cool completely & then strain into a clean jug.
    10. 10
      Whilst the cake is still warm, prick the top and drizzle over half the syrup, saving the rest to serve with the cake later.
    11. 11
      TO SERVE:.
    12. 12
      Serve with extra syrup, raspberries, creme fraiche & a sprig of lavender.
    13. 13
      The normal portions I use are 2 thin slices on each plate, overlapped for effect and then a drizzle of syrup around the slices with raspberries scattered over the top and a rounded tablespoon of creme fraiche to one side.

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    Ratings & Reviews:

    • on December 06, 2007

      55

      Somehow my review got lost so am inputting again. unbelievably good and incredibly easy! It has such a fresh vibrant, light and lovely taste. I made this as a cake and also a few mini muffins because my loaf tin was shorter. Amazing both ways. In fact for a cocktail party i would make them as mini muffins they are so pretty. The lavender syrup just set it off perfectly. just a tip, don't use splenda in this. Made it for the 2nd time yesterday and by using 1/2 splenda i lost the wonderful airy quality of it

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 04, 2010

      55

      So very good! Unfortunately, my polenta wasn't fine enough, so looks a little coarse, but the taste was all I could ask for! Of course, it was enhanced by using Augerge de la Fontaine dried lavender flowers to make the syrup! And I didn't have fresh raspberries, but think the basic flavors were well represented! Thnx for sharing, FT! Made for KcK's Forum.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 09, 2007

      55

      OOHHHH LA LA!!! This was soooo good!! I LOVE the lavender syrup!! I had dried lavender & used about 1tsp of buds. Absolutely divine!!! Thank you!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Lemon Polenta Cake With Lavender Syrup and Raspberries

    Serving Size: 1 (109 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 401.2
     
    Calories from Fat 98
    24%
    Total Fat 10.9 g
    16%
    Saturated Fat 1.8 g
    9%
    Cholesterol 54.0 mg
    18%
    Sodium 183.8 mg
    7%
    Total Carbohydrate 72.8 g
    24%
    Dietary Fiber 1.7 g
    7%
    Sugars 50.4 g
    201%
    Protein 5.3 g
    10%

    The following items or measurements are not included:

    lemons, zest of

    lavender flowers

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