Lemon Polenta Cake With Lavender Syrup and Raspberries

May 09, 2023May 9, 20230 2
A gluten-free and vegan Lemon Polenta Cake with Lavender Syrup and Raspberries recipe
in Dessert

Prep

20 min

Cook

45 min

Ready In

1 hour 5 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

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

Nutrision Information

Servings Per Recipe
8
Calories
330
Sugar
26g
Fat
13g
This Lemon Polenta Cake with Lavender Syrup and Raspberries is a twist on a classic cake recipe. The use of polenta instead of flour gives the cake a unique texture, while the addition of lemon and lavender adds a fresh and floral flavor. This cake is also suitable for those with dietary restrictions, making it a great option for entertaining. The final touch of fresh raspberries adds a burst of color and sweetness that perfectly complements the flavors of the cake.

Instructions

1.Preheat the oven to 180C/350F/gas 4 and grease a 20cm/8in round springform cake tin with some oil.
2.In a bowl, mix together the polenta, flour, baking powder, and salt.
3.In a separate bowl, mix together the yoghurt, oil, lemon zest, and lemon juice.
4.In a separate large bowl, beat the eggs and egg whites with the sugar until light and fluffy.
5.Fold the dry ingredients into the egg mixture, then add the yoghurt mixture and fold in gently until combined.
6.Pour the mixture into the prepared tin and bake for 40-45 minutes or until the cake springs back when lightly pressed.
7.While the cake is baking, make the lavender syrup by placing the sugar and 300ml/10fl oz water in a pan over a low heat. Stir until the sugar has dissolved.
8.Increase the heat and bring to the boil, then reduce the heat and simmer for 10 minutes.
9.Remove from the heat and add the lavender, then leave to infuse for 10 minutes.
10.Once the cake is baked, remove it from the oven and leave to cool for 10 minutes in the tin.
11.Remove from the tin and place on a plate. Drizzle the lavender syrup over the cake and serve with fresh raspberries.

PROS

This cake is gluten-free and vegan, making it suitable for those with dietary restrictions.

The addition of lavender syrup gives this cake a unique and fragrant flavor profile.

CONS

This cake may not be as sweet as some traditional cakes, and may not appeal to those with a sweet tooth.

Polenta can have a gritty texture, which may not be to everyone’s liking.

HEALTH & BENEFITS

This cake is made with ingredients that are generally considered to be healthier alternatives to traditional cake ingredients.
Polenta is high in fiber and also a good source of vitamins and minerals.
Lemons are a good source of vitamin C, while raspberries are high in fiber and antioxidants.
Lavender has been studied for its potential benefits in reducing anxiety and improving sleep.

Print

Leave a Reply

Your email address will not be published.