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
GLAZED CLEMENTINE POLENTA CAKE
From cuisine.com.au - I'm not sure of the difference between a mandarin, tangerine, or clementine but this looks delicious. Untried.
Provided by ShakenCake
Categories Dessert
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Grease with butter and lightly flour a 22cm round cake tin.
- Preheat oven to 165°C
- With a fork, mix flour, corn meal, baking powder and salt in a bowl. Using an electric mixer, whisk sugar and eggs until they are pale and their volume increases two or three times. Add zest and whisk.
- On a low to medium speed, whisk in half the flour mixture until well incorporated, then half the olive oil.
- Stop and scrape down the sides of the bowl. Add the rest of the oil and the remaining flour.
- Pour into the cake tin and bake for 30-35 minutes until the centre springs back to the touch.
- Remove from oven and cool for 15 minutes before unmoulding.
- Sift icing sugar into a bowl. Add clementine juice, stirring, until it has the consistency of thick cream. Glaze the cake.
Nutrition Facts : Calories 628.7, Fat 24.4, SaturatedFat 3.9, Cholesterol 126.9, Sodium 158.8, Carbohydrate 95.6, Fiber 2, Sugar 57.2, Protein 8.5
LIBBY'S WHITE WINE CAKE
Make and share this Libby's White Wine Cake recipe from Food.com.
Provided by Cooking CF
Categories Dessert
Time 1h15m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees. Put all cake ingredients except nuts in bowl of electric mixer. Mix well on med.low for 4-5 minutes. Spray Bundt tube type pan with non-stick spray. Put nuts in pan. Pour in batter and bake 1 hour at 325 degrees. Make glaze while cake is baking. When done remove from oven and pour 1/2 of glaze over cake while still in the pan and let stand for 10 minutes. Remove cake from pan. Let cool and brush remaining glaze over cake until all is absorbed.
- For glaze: Boil butter, sugar and water together for 3 minutes in a small saucepan over medium heat. Remove from heat and stir in wine. Let cool before putting on cake.
Nutrition Facts : Calories 717.1, Fat 39.2, SaturatedFat 10.1, Cholesterol 129.9, Sodium 672.9, Carbohydrate 83.3, Fiber 1, Sugar 60.2, Protein 6.1
MOIST WHITE WINE CAKE
Make and share this Moist White Wine Cake recipe from Food.com.
Provided by Juenessa
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F.
- Grease and flour one 10 inch bundt pan.
- In medium bowl combine the cake mix, instant vanilla pudding, nutmeg, vegetable oil, white wine, and eggs.
- Beat with an electric mixer for 5 minutes.
- Bake at 350 degrees F for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Let cake cool on rack in pan for 10 minutes then remove cake from pan to rack.
- Let cake cool completely before slicing. Garnish sliced cake with a dollop of whipped cream or dust with confectioners' sugar and sliced strawberries.
- Variation: You can also "flour" the pan after it's been greased with cocoa powder or a cinnamon sugar mixture for a textured crust.
Nutrition Facts : Calories 387.7, Fat 20.2, SaturatedFat 3.1, Cholesterol 70.5, Sodium 482.6, Carbohydrate 45.5, Fiber 0.4, Sugar 35, Protein 4.1
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