White Wine Olive Oil Polenta Cake With Lavender Syrup Recipes
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
WHITE WINE & OLIVE OIL POLENTA CAKE WITH LAVENDER SYRUP
Because we live in a vineyard, our guests from out of town get a kick out of any recipe we prepare that has wine in it. This is an adaptation of an Italian Cake recipe that I inherited and it is lovely. Very moist and healty at the same time!
Provided by That Napa Chicken R
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees. Prepare an 8" cake pan for baking by cutting a parchment circle for the bottom. Next spray the inside of the pan with cooking spray, add the circle and spray the top of the circle so that all parts that the cake will touch are covered with a thin layer of cooking spray.
- In a large bowl, whisk together the oil, eggs, 1 cup sugar, and wine until smooth.
- In a separate bowl, whisk together the flour, polenta, baking powder, salt, lemon zest and rosemary until well combined. Pour in the liquid mixture and stir until just combined.
- Pour the batter into the cake pan. Bake until cake begins to pull away from sides of pan and a toothpick inserted in center comes out clean, 35 to 40 minutes.
- While the cake is cooking, make the lavender syrup. Heat the sugar and the water together in a small saucepan. Let this come to a low boil with a minimum of stirring and cook for about 5 minutes until it thickens slightly. Set aside.
- Cool in pan 20 minutes. Run a knife around edge of cake; place a cake plate on the top of the cake pan. Holding both securely, turn both over at once so that the cake is now lying on the cake plate on your counter. Remove the pan and the parchment paper.
- Take a toothpick and poke little holes all over the top of your cake. Slowly pour the syrup all over the top so that it seeps into the cake. Serve and enjoy!
Nutrition Facts : Calories 504.3, Fat 20.3, SaturatedFat 3.1, Cholesterol 70.5, Sodium 537.8, Carbohydrate 73.1, Fiber 1.5, Sugar 44.9, Protein 5.6
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