Lemon Polenta Cake With Lavender Syrup and Raspberries

Recipe by French Tart
READY IN: 1hr 5mins
SERVES: 8-10




  • 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.
  • 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.