Tea Time Lemon Lavender Polenta Cake

Tea Time Lemon Lavender Polenta Cake

This lovely Lemon Lavender Polenta Cake reminds me of the summer walks. Here in England in almost every house garden there are lavender plants. When in bloom release an intensely sweet and relaxing aroma. The most commonly used lavender in cooking is, in fact, the English lavender.

Lemon and lavender is a match made in heaven, this pairing is perfect to make sweets. Other of my favourite experiments include lemon and lavender shortbread biscuits. A lemon posset with white chocolate and lavender ganache macarons. And this gorgeous lemon lavender polenta cake.

Lemon Lavender Polenta Cake dontask4salt
Lemon Lavender Polenta Cake dontask4salt

Tip:

Ideally, one should make lavender sugar ahead by crushing the dried lavender flowers, mixing them with caster sugar and leave it on an airtight jar for at least a week and then use this sugar for the sweets preparations. Having this lavender sugar handy makes it easier to experiment and keep things interesting, like adding it to herbal teas, custards or to a homemade jam.

Depending on what type of lavender you are using it can be quite overpowering. Use it sparingly or you might end up with a dish that tastes like soap.

You can also use lavender in savoury dishes where you usually would put thyme and rosemary. Replace those herbs with lavender to give these dishes a different dimension.

Now, about the Lemon Lavender Polenta Cake, this is a cake for everyday tea time treat or you can elaborate more on the decoration side and serve it when you have guests.

Lemon Lavender Polenta Cake dontask4salt
Lemon Lavender Polenta Cake dontask4salt

The lemon syrup is sharp and gives the cake a lovely freshness, however, I don’t always go full on with the syrup, if making for an everyday treat I prefer to keep it lighter and just add a light drizzle. If you prefer you can make a white icing by mixing icing sugar and lemon juice until well combined and then just pour over the cake.

The recipe listed makes a small cake, feel free to double it to make it in a bigger cake tin. For the toppings, using the classic syrup gives more moisture to the cake, the white icing, however, will make it stand out, especially if topped with dried rose petals, chopped pistachios and lemon zest.

Similar to this Lemon Lavender Polenta Cake:

I will share another polenta cake recipe, the Italian Amor Polenta, there are 2 versions of this Northern Italy cake. I’ve learned how to make this cake when I study Italian culinary arts in Italy. One version includes ground almonds and vanilla. The other has the addition of liquor such as maraschino, limoncello or Amaretto di Saronno.

Lemon Lavender Polenta Cake dontask4salt
Lemon Lavender Polenta Cake dontask4salt

AuthorAndreia MachadoDifficultyBeginner

Yields6 Servings
Prep Time15 minsCook Time35 minsTotal Time50 mins

For the Cake
 2 Medium Eggs
 130 g Butter (room temperature) + extra to grease the pan
 100 g Caster sugar
 130 g Polenta
 30 g Cake flour
 1 tsp Baking powder
 Zest of 2 unwaxed Lemons
 Juice of 1 small lemon
 1 tsp Dried edible lavender
For the Syrup
 60 g Sugar
 Juice of 1 small lemon
 ½ tsp Dried edible lavender

1

Lightly grease a small loaf pan with butter, sprinkle with flour then tap it to remove any excess. Pre-heat the oven to 180ºC/357ºF/Gas 4.

2

Crush the lavender and mix it with the sugar.

3

Beat the butter with the lemon zest and the lavender sugar until you get a fluffy and pale mixture.

4

In a separate bowl mix all the remaining dry ingredients, polenta, flour and baking powder.

5

Alternate adding some of the flour mixture and the eggs into the butter/sugar cream, whisking very well in between.

6

Add the lemon juice and mix well.

7

Pour the cake batter into the greased pan and bake for around 35 to 40 minutes, to test if cooked insert a skewer or a raw spaghetti if it comes out dry the cake is ready.

8

To make the syrup heat up in a small saucepan the sugar, lemon juice and the lavender, bring to a very gentle boil, the syrup is ready when all the sugar is dissolved.

9

Remove the cake from the pan into a wired rack, prick the top of the cake with a fork or skewer and drizzle with the syrup while hot.

Ingredients

For the Cake
 2 Medium Eggs
 130 g Butter (room temperature) + extra to grease the pan
 100 g Caster sugar
 130 g Polenta
 30 g Cake flour
 1 tsp Baking powder
 Zest of 2 unwaxed Lemons
 Juice of 1 small lemon
 1 tsp Dried edible lavender
For the Syrup
 60 g Sugar
 Juice of 1 small lemon
 ½ tsp Dried edible lavender

Directions

1

Lightly grease a small loaf pan with butter, sprinkle with flour then tap it to remove any excess. Pre-heat the oven to 180ºC/357ºF/Gas 4.

2

Crush the lavender and mix it with the sugar.

3

Beat the butter with the lemon zest and the lavender sugar until you get a fluffy and pale mixture.

4

In a separate bowl mix all the remaining dry ingredients, polenta, flour and baking powder.

5

Alternate adding some of the flour mixture and the eggs into the butter/sugar cream, whisking very well in between.

6

Add the lemon juice and mix well.

7

Pour the cake batter into the greased pan and bake for around 35 to 40 minutes, to test if cooked insert a skewer or a raw spaghetti if it comes out dry the cake is ready.

8

To make the syrup heat up in a small saucepan the sugar, lemon juice and the lavender, bring to a very gentle boil, the syrup is ready when all the sugar is dissolved.

9

Remove the cake from the pan into a wired rack, prick the top of the cake with a fork or skewer and drizzle with the syrup while hot.

Lemon & Lavender Polenta Cake


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