Lemon Polenta Cake with Lavender Syrup and Raspberries
Delight your senses with this Lemon Polenta Cake with Lavender Syrup and Raspberries, a stunning dessert that beautifully balances zesty citrus, nutty undertones, and floral sweetness. This gluten-free cake combines the texture of fine polenta with the richness of ground almonds, creating a tender and moist crumb. Infused with fresh lemon zest and finished with a fragrant lavender syrup, its sophisticated flavors are paired perfectly with vibrant, juicy raspberries for a pop of color and tartness. Whether for an elegant afternoon tea or a show-stopping dinner party finale, this easy-to-make yet impressively decadent cake is sure to leave your guests craving more. Keywords: lemon polenta cake, lavender syrup, gluten-free dessert, raspberries, elegant cake recipe.
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Recipe Information
Ingredients
- 200 grams Unsalted butter
- 200 grams Caster sugar
- 200 grams Ground almonds
- 100 grams Polenta (fine)
- 1 teaspoon Baking powder
- 2 whole Lemons (zested and juiced)
- 3 whole Eggs
- 1 tablespoon Dried culinary lavender
- 100 milliliters Water
- 100 grams Granulated sugar
- 125 grams Fresh raspberries
Instructions
Preheat your oven to 160°C (320°F) and grease and line a 20cm (8-inch) round springform cake tin with parchment paper.
In a large mixing bowl, beat the butter and caster sugar together using an electric mixer until the mixture is pale and fluffy.
Add the ground almonds, polenta, and baking powder to the bowl and mix until combined.
Add the eggs, one at a time, beating well after each addition. Then, fold in the lemon zest and juice until fully incorporated.
Pour the batter into the prepared cake tin and smooth the surface with a spatula.
Bake in the preheated oven for 35-40 minutes, or until the cake is golden and a skewer inserted into the center comes out clean.
While the cake is baking, prepare the lavender syrup. In a small saucepan, combine the water, granulated sugar, and dried lavender. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves.
Reduce the heat to low and simmer for 5 minutes. Remove from heat, strain the syrup to remove the lavender flowers, and set aside to cool.
When the cake is done, remove it from the oven and allow it to cool in the tin for 10 minutes. Then transfer it to a wire rack and brush the top of the warm cake with the lavender syrup, allowing it to soak in.
Serve the cake at room temperature, garnished with fresh raspberries and an optional drizzle of remaining lavender syrup.
Nutrition Facts
Calories |
557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.1 g | 45% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 97 mg | 4% | |
| Total Carbohydrate | 56.2 g | 20% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 40.0 g | ||
| Protein | 9.4 g | 19% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 95 mg | 7% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 275 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
