It's time for The Home Bakers' bake today, and for our bake no 16, this lovely Lavender-Lemon Polenta Cake was chosen by Angela from The Charmed Cupcakes. Angela is a talented baker and as you can tell by the name of her blog, she loves cupcakes! Drop by The Charmed Cupcakes to view her creative and delicious cupcakes, believe me, you would be swooned!
The original name for this bake is Rosemary-Lemon Polenta Cake, but there's a variation for making this with dried lavender. Since I do not have any rosemary at hand, I used the dried lavender that I bought a couple of months ago.
I have replaced the buttermilk with a mixture of homemade yoghurt and milk, which are heated briefly together with the dried lavenders. This mixture is then poured over the cornmeal, and let stand for 1 hour to soften. I've made half a recipe and has reduced the sugar slightly to 1/3 cup, which is just nice.
This cake has a lovely golden crust and a moist, soft, tender texture. The lovely floral scent of the lavender is really nice. The addition of cornmeal gives a very nice texture to this cake, since it was soaked and softened before baking, you cannot really taste the grainy cornmeal, in fact it balances off very nicely in terms of flavour and texture. Recipe includes a Lavender-Lemon Syrup for drizzling over the cake, but I have omitted that. I think this cake is good on it's own. A slice of this cake is very nice with a cup of warm tea.
Please visit Angela of The Charmed Cupcake for the full recipe, and to view the other members' bake, drop by The Home Bakers.
We are a group of home bakers who are currently baking from "Coffee Cakes" by Lou Seibert Pappas, until each recipe from this book has been baked. This is our bake no. 16 and we have 44 recipes more to go. If you are interested to be a member and join in our bakes, you may drop me an email at email@example.com.