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Lemon Polenta Cake With Lavender Syrup And Raspberries Recipe

Indulge in this exquisite Italian dessert! Our Lemon Lavender Polenta Cake is a showstopper, marrying the bright zest of lemon with the delicate floral notes of lavender and the juicy sweetness of fresh raspberries. This elegant cake is perfect for dinner parties or special occasions. The creamy polenta cake is infused with a homemade lavender syrup, creating a harmonious blend of flavors that is both unexpected and unforgettable. A touch of crème fraîche adds the perfect finishing touch. Get ready to impress your guests with this unique and surprisingly easy-to-make recipe!

Prep Time 25 mins
Cook Time 65 mins
Calories 401.2 kcal
Protein 10g
Rating 4.5 (4 Reviews)
Lemon Polenta Cake With Lavender Syrup And Raspberries 14

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Lemon Polenta Cake With Lavender Syrup And Raspberries

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How to Make Lemon Polenta Cake With Lavender Syrup And Raspberries

  1. Preheat oven to 180°C (360°F). Grease and flour a 2-pint loaf tin.
  2. In a large bowl, whisk together 1 cup polenta, 1/2 cup all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
  3. 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.
  4. Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
  5. 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.
  6. 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).
  7. 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.
  8. Once the cake is baked, let it cool in the tin for 10 minutes before inverting it onto a wire rack to cool completely.
  9. Prick the warm cake all over with a fork and drizzle half of the lavender syrup over the top.
  10. 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

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion Desserts Fruit European Dinner Party Romantic Vegetarian Cakes Italian Dietary Berries Raspberries Citrus Lemon Taste Mood Presentation Served Cold 4 Hours Or Less