LEMON POLENTA CAKE WITH LAVENDER SYRUP AND RASPBERRIES
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!
Provided by French Tart
Categories Dessert
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 401.2, Fat 10.9, SaturatedFat 1.8, Cholesterol 54.1, Sodium 183.9, Carbohydrate 72.8, Fiber 1.8, Sugar 50.4, Protein 5.3
ALMOND AND LEMON POLENTA CAKE
Make and share this Almond and Lemon Polenta Cake recipe from Food.com.
Provided by English_Rose
Categories Dessert
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 325°F.
- In a large bowl and using an electric hand whisk or electric mixer, beat the butter and sugar until pale and fluffy, then add the ground almonds and combine.
- Beat in the eggs one at a time.
- Next, add the lemon juice and zest, polenta, baking powder and a pinch of salt.
- Spoon the mixture into a 9in round cake tin (not loose bottomed, 2in deep, lightly buttered and lined with baking parchment) and level out with the back of a spoon.
- Bake on the centre shelf of the oven for 1 hour 10 mins or until the cake is firm to the touch and a metal skewer comes out clean.If the cake appears to be browning too much towards the end of the cooking time, cover the top loosely with aluminium foil.
- When the cake is nearly ready, make a syrup by gently heating the lemon juice, zest and the sugar until the sugar has dissolved, then bubble the mixture for a couple of minutes until slightly syrupy.
- When the cake is cooked, take it out of the oven and drizzle two-thirds of the warm syrup over the top of the cake while it is still in the tin.
- Leave the cake to cool before turning out and slicing.
- Serve drizzled with a little of the extra syrup.
Nutrition Facts : Calories 407.6, Fat 26.7, SaturatedFat 10.9, Cholesterol 93.5, Sodium 174.8, Carbohydrate 42.7, Fiber 5.7, Sugar 26.3, Protein 7.2
LEMON POLENTA POUND CAKE
This cake was created by Shanna Masters, served at a dinner honoring some of San Francisco's top chefs. It is best when allowed to "mellow" for a day. I serve it sliced, with a light spreading of Lemon Curd, topped with heavy whipped cream (preferably not from a can) and fresh blueberries or raspberries. Be careful not to over-bake this cake, or it will be dry. Bottled lemon juice may be used in place of fresh lemon juice.
Provided by Graciebonica
Categories Brunch
Time 1h20m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F
- Line a 9x5-inch loaf pan with parchment or waxed paper.
- Combine the cornmeal, flour, baking soda and salt; set aside.
- Beat the egg whites until stiff; set aside.
- Cream the butter, sugar and lemon zest until fluffy, then add the egg yolks and mix well.
- Add the lemon juice and milk alternately with the dry ingredients.
- Blend just until the dry ingredients are moistened.
- Carefully fold in the beaten egg whites.
- Spoon the batter into the prepared pan.
- Bake for 50 to 60 minutes, or until a toothpick inserted near the center of the cake comes out clean.
- Let the cake cool for 15 minutes in the pan before turning out on a rack to cool.
- Remove the lining paper and cool completely.
- Slice, spread with lemon curd, top with whipped cream and berries.
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