Lemon Lavender Polenta Delight with Raspberry Compote
Indulge in the enchanting flavors of this Lemon Lavender Polenta Delight, an exquisite Italian dessert that beautifully balances the brightness of citrus with the delicate floral notes of lavender. The moist, gluten-free cake features a unique polenta base, ensuring a delightful texture that melts in your mouth. Paired with a luscious raspberry compote and drizzled with a fragrant lavender syrup, this cake is a showstopper for any dinner party. For an added touch of creaminess, serve alongside a dollop of creamy crème fraîche. Whimsical yet sophisticated, this dessert is perfect for impressing your guests while remaining an effortless choice for the home cook. Ideal for those special occasions where a touch of elegance is essential.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
polenta
6 ounces (sifted)
plain flour
2 ounces (sifted)
baking powder
1 1/2 teaspoons (sifted)
salt
1/4 teaspoon (sifted)
thick natural yogurt
5 tablespoons (none)
sunflower oil
5 tablespoons (plus extra for greasing)
lemon zest
2 large lemons worth (grated)
lemon juice
2 tablespoons (freshly squeezed)
eggs
2 large (beaten)
egg whites
2 (beaten)
caster sugar
14 ounces (divided)
fresh lavender flowers
2-4 sprigs (removed from stem)
fresh raspberries
for serving (washed and patted dry)
Instructions
1
Preheat your oven to 180°C (360°F) or Gas Mark 4.
2
In a mixing bowl, sift together the polenta, plain flour, baking powder, and salt to ensure even distribution of the dry ingredients.
3
In a separate jug, combine the thick natural yogurt, sunflower oil, lemon zest, and lemon juice, stirring until well blended.
4
In a large mixing bowl, beat the eggs and egg whites with half of the caster sugar until the mixture becomes thick and creamy, resembling a pale foam.
5
Gently fold the dry ingredients into the egg mixture, being careful to maintain the airiness of the batter.
6
Pour the batter into a greased and lined 2-pint loaf tin, smoothing the top for an even rise.
7
Bake in the preheated oven for 40-45 minutes, or until the cake is set and a skewer inserted into the center comes out clean.
8
Meanwhile, in a saucepan, add the remaining caster sugar, 7 fl oz of water, and the lavender sprigs. Bring to a boil, then reduce to a simmer for 10 minutes to create a fragrant syrup.
9
Allow the lavender syrup to cool completely before straining it into a clean jug to remove the lavender flowers.
10
Once the cake has baked, while it is still warm, prick the top gently and drizzle half of the lavender syrup over it, allowing it to soak in.
11
To serve, slice the cake into thin pieces, overlapping two slices on each plate. Drizzle the remaining syrup around the slices and scatter fresh raspberries on top. Add a rounded tablespoon of crème fraîche on the side and garnish with a sprig of lavender for a beautiful presentation.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Lemon Lavender Polenta Delight?
It is an exquisite Italian dessert that balances bright citrus flavors with delicate floral notes of lavender in a moist polenta-based cake.
Is this polenta cake gluten-free?
The description mentions it as gluten-free, but the recipe lists plain flour. To ensure it is gluten-free, use a gluten-free plain flour substitute.
What temperature should the oven be set to?
Preheat your oven to 180 degrees Celsius, which is 360 degrees Fahrenheit or Gas Mark 4.
How long does the cake need to bake?
The cake should bake for 40 to 45 minutes, or until a skewer inserted into the center comes out clean.
What ingredients are used for the dry mixture?
The dry mixture consists of 6 ounces of sifted polenta, 2 ounces of plain flour, 1 and a half teaspoons of baking powder, and a quarter teaspoon of salt.
How do I prepare the wet ingredients?
In a separate jug, combine 5 tablespoons of thick natural yogurt, 5 tablespoons of sunflower oil, the zest of 2 large lemons, and 2 tablespoons of freshly squeezed lemon juice.
What is the secret to the cake's airy texture?
The secret is beating 2 large eggs and 2 egg whites with half of the caster sugar until the mixture is thick, creamy, and resembles a pale foam.
What type of tin is required for this recipe?
You should use a greased and lined 2-pint loaf tin.
How do I make the lavender syrup?
Boil 7 fluid ounces of water with the remaining caster sugar and 2 to 4 lavender sprigs, then simmer for 10 minutes.
Should the lavender syrup be hot when applied to the cake?
The syrup should be cooled completely and strained before being drizzled over the warm cake.
Why do I need to prick the cake?
Pricking the top of the warm cake allows the lavender syrup to soak in more effectively, enhancing the flavor and moisture.
How much lavender is needed for this recipe?
The recipe calls for 2 to 4 sprigs of fresh lavender flowers, removed from the stem.
What is the best way to serve this dessert?
Slice the cake thinly, drizzle with the remaining syrup, and serve with fresh raspberries and a dollop of crème fraîche.
Can I use a different type of oil?
The recipe specifies sunflower oil, but any neutral-tasting vegetable oil can be used as a substitute.
What type of yogurt should I use?
Use 5 tablespoons of thick natural yogurt for the best consistency.
How do I prepare the raspberries for the compote?
The raspberries should be washed and patted dry before being scattered over the cake slices.
What is the role of polenta in this cake?
Polenta provides a unique, slightly grainy texture that adds character and helps the cake melt in your mouth.
Can I use bottled lemon juice?
Freshly squeezed lemon juice is recommended for the best flavor, especially since you also need the zest from fresh lemons.
Is this recipe suitable for a dinner party?
Yes, it is described as a sophisticated showstopper that is perfect for impressing guests at special occasions.
What if I don't have a 2-pint loaf tin?
You can use a similar sized baking dish, but keep a close eye on the baking time as it may vary.
How much sugar is used in total?
The recipe uses 14 ounces of caster sugar, divided between the cake batter and the lavender syrup.
How many eggs are required?
You will need 2 large whole eggs and 2 additional egg whites.
What garnish is recommended?
Garnish each plate with a fresh sprig of lavender for a beautiful, elegant presentation.
Can I make the syrup in advance?
Yes, the syrup needs to be cooled completely before use, so making it ahead of time is actually helpful.
Is the lavender flavor overwhelming?
No, the lavender is balanced by the brightness of the lemon and the tartness of the raspberries.
What should I do with the lavender flowers after simmering?
The syrup should be strained into a clean jug to remove the lavender flowers before serving.
Can I use dried lavender if fresh isn't available?
Yes, but use it sparingly as dried lavender is more concentrated than fresh sprigs.
Should the cake be cooled before slicing?
The syrup is added while the cake is warm, but it is easier to slice neatly once it has settled slightly.
What color should the egg and sugar mixture be?
The mixture should be beaten until it becomes a thick, pale foam.
How do I ensure the dry ingredients are well distributed?
Sift the polenta, flour, baking powder, and salt together in a mixing bowl before combining with the wet ingredients.