Lemon Polenta Cake With Lavender Syrup and Raspberries
sugar, polenta, lemons, egg, eggs, yoghurt, flour, lemon juice, baking powder
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
Directions for Lemon Polenta Cake With Lavender Syrup and Raspberries Recipe
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.
Read the full directions on Food.com
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