LEMON AND LAVENDER CAKE
With Vanilla Ice-Cream
I seem to be obsessed this Summer with searching and finding some delicious sweet recipes
Thanks To Sweet Sensation I Can Share This With You
Polenta Olive Oil Cake With Lemon And Lavender
140 g brown sugar
80 ml olive oil
2 lemons, zested and juiced
1 tbsp limoncello or rum
1 tsp dried lavender flowers
75g plain flour
1 1/2 tsp baking powder
1/2 tsp salt
icing sugar for dusting
mascarpone cheese for serving
Preheat oven to 150C. Lightly grease a 20cm cake tin with olive oil.
Using an electric mixer, whisk eggs and sugar until pale and creamy (about 5 minutes). Slowly add olive oil in a thin stream, continuing to whisk, then add lemon rind.
Combine lemon juice, limoncello and dried lavender in a small pot and warm it on low heat. Do not let it boil. Remove from heat and cover with a lid or plastic wrap and let it seep for 10 minutes. Once cooled, strain it through a sieve and discard the lavender flowers.
Combine polenta, flour, baking powder and salt, sift dry ingredients in 3 batches over egg mixture, alternating with lemon juice mixture and folding to combine well. Pour batter into a lightly oiled 20cm ring mould, bake until a skewer withdraws clean (40-45 minutes). Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
Dust with icing sugar and serve at room temperature with a spoonful of honey glaze and a dollop of mascarpone cheese.
Lemon And Thyme Honey Glaze
6 tbsp honey
5 thyme springs
5 tbsp lemon juice
In a small pot whisk together honey and lemon juice. Add thyme springs and put on a low heat. Cook for 3 minutes, stirring constantly. Remove from heat, cover and let it seep or 15-20 minutes. Discard thyme springs and strain the glaze if necessary.
I recently bought some grape food colouring, which I added to a quick mix of lemon juice and icing sugar.
Another tasty touch