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I failed miserably the first time I tried a sweet polenta recipe; I’d used a coarse polenta and I added the simple syrup pre-baking. This time I used cornmeal and infused the cake after it came out of the oven. I also tried out coconut sugar. Darker than cane, it gave the cake a caramelized color. The result was a moist corn cake; it didn’t need to be griddled with butter (though…I’m thinking…).

But I didn’t stop there. Afterall, I made a batch of honey-lavender syrup. We’d picked some local peaches and I churned some into a tofu ice cream infused with the syrup. And I didn’t stop there. I grabbed some fresh blackberries and made a puree using some of the syrup (and mascarpone cheese…oh how I’ve missed you.) I’ve got more of the blackberry puree that may just happen to fall in the ice cream maker…

Of course, you can make this a lot simpler and forget the ice cream and/or the blackberry puree.

Ssweet polenta cake infused with honey lavender syrup, peach tofu ice cream and blackberry pureeweet Polenta Cake infused with Honey-Lavender Syrup

What you need:

What you do:

  • Preheat the oven to 350°.
  • Grease cake pan with removable bottom.
  • Whisk eggs and sugar until creamy.
  • Slowly add EVOO, whisking to mix well.
  • Add zest and vanilla and whisk to combine.
  • In separate bowl mix flour, polenta, powder and salt.
  • Sift into egg mixture.
  • Pour into prepared cake pan.
  • Baked 40 minutes until a toothpick or knife comes out clean.
  • Remove and place on cooling rack.
  • Prick top of cake with toothpick.
  • Pour syrup (warmed or at room temp) over cake.
  • Cool for 15 minutes before removing from pan.
  • Dust with powdered sugar.
  • Slice and serve with peach tofu ice cream and/or blackberry puree, if desired.

Honey and Lavender Simple Syrup

Use in agua fresca, cocktails, ice cream, cakes, etc…

What you need:

  • 1 c sugar
  • 1 c water
  • 1/4 c honey
  • 3 tbs lavender
  • 3 tbs Devo Olive Oil Violet Balsamic

What you do:

  • Pour all ingredients into saucepan.
  • Bring to boil and let simmer for 15-20 min.
  • Strain mixture through cheesecloth.
  • Cool to room temperature.
  • Store in frig if not using immediately.