Zutaten für Lemon Polenta Cake With Lavender Syrup And Raspberries
- 1 cup polenta
- Plain Flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Natural Yoghurt
- Sunflower Oil
- Lemons, Zest Of
- 2 tablespoons lemon juice
- 3 large eggs
- (included in eggs)
- Caster Sugar
- Lavender Flowers
- Fresh Raspberry
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Zubereitung von Lemon Polenta Cake With Lavender Syrup And Raspberries
- Preheat oven to 180°C (360°F). Grease and flour a 2-pint loaf tin.
- In a large bowl, whisk together 1 cup polenta, 1/2 cup all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- In a separate bowl, beat 3 large eggs with 1/2 cup granulated sugar until light and fluffy. Beat in 1/4 cup lemon zest and 2 tablespoons lemon juice.
- Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Pour batter into the prepared loaf tin and bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cake is baking, prepare the lavender syrup: In a small saucepan, combine 1 cup granulated sugar, 1 cup water, and 1 tablespoon fresh lavender flowers (or 1 teaspoon dried lavender, use sparingly).
- Bring the mixture to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and let cool completely. Strain the syrup into a clean jug, discarding the lavender flowers.
- Once the cake is baked, let it cool in the tin for 10 minutes before inverting it onto a wire rack to cool completely.
- Prick the warm cake all over with a fork and drizzle half of the lavender syrup over the top.
- To serve: Slice the cake into thin portions. Arrange two slices on each plate, overlapping slightly. Drizzle with remaining lavender syrup, top with fresh raspberries, a dollop of crème fraîche, and a sprig of lavender.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
201g
Fat
9g
Carbs
24g
