Lemon Polenta Cake With Lavender Syrup and Raspberries
- Reviews 4
Ready In: 1 hr 5 mins
Serves: 8-10
Ingredients
- 6 ounces polenta
- 2 ounces plain flour
- 1 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 5 tablespoons of thick natural yoghurt
- 5 tablespoons sunflower oil, plus extra for greasing
- 2 large lemons, zest of, grated
- 2 tablespoons lemon juice
- 2 eggs
- 2 egg whites
- 14 ounces caster sugar
- 2 -4 sprigs of fresh lavender flowers
- fresh raspberry, to serve
Directions
- Heat oven to 180 C or 360 F or Gas mark 4.
- Sift the polenta, flour, baking powder & salt into a bowl.
- Tip the yoghurt, oil, lemon zest & juice into a jug and stir to combine.
- Beat the eggs and egg whites with half the sugar until thick and creamy.
- Fold in the dry ingredients.
- Pour the batter into a greased & lined 2 pint loaf tin.
- Bake for 40-45 minutes or until set & a skewer comes out clean.
- Put the remaining sugar into a pan with 7 fl oz of water and the lavender heads.
- Bring to the boil and then simmer for 10 minutes. Cool completely & then strain into a clean jug.
- Whilst the cake is still warm, prick the top and drizzle over half the syrup, saving the rest to serve with the cake later.
- TO SERVE:
- Serve with extra syrup, raspberries, creme fraiche & a sprig of lavender.
- 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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