Lemon Polenta Cake With Lavender Syrup And Raspberr

Name: Lemon Polenta Cake With Lavender Syrup And Raspberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Heat oven to 180 C or 360 F or Gas mark 4.
2
Sift the polenta, flour, baking powder & salt into a bowl.
3
Tip the yoghurt, oil, lemon zest & juice into a jug and stir to combine.
4
Beat the eggs and egg whites with half the sugar until thick and creamy.
5
Fold in the dry ingredients.
6
Pour the batter into a greased & lined 2 pint loaf tin.
7
Bake for 40-45 minutes or until set & a skewer comes out clean.
8
Put the remaining sugar into a pan with 7 fl oz of water and the lavender heads.
9
Bring to the boil and then simmer for 10 minutes. Cool completely & then strain into a clean jug.
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
TO SERVE:
12
Serve with extra syrup, raspberries, creme fraiche & a sprig of lavender.
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.

707

kcal

Calories

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 ounces polenta, 2 ounces plain flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt, and more.

Yes, Lemon Polenta Cake With Lavender Syrup And Raspberries falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon Polenta Cake With Lavender Syrup And Raspberries

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions