Lavender and citrus, a perfect combination for a spring-time cake. This cake has a lovely floral fragrance and taste and the citrus is subtle. A cup of Earl Grey tea is the perfect accompaniment. Have a piece for breakfast or serve as dessert.
The cake is made with almond meal and polenta and uses applesauce to make it light in texture and calories. 1/10 of an 8 inch cake is 310 calories and is gluten free. Be sure to use culinary lavender.
Lavender-Citrus Polenta Cake
4 oz butter, softened, plus extra for greasing pan
1/2 cup sugar
1/2 cup applesauce
2 cups almond flour, plus extra for flouring pan
3/4 cup fine polenta
1 1/2 teaspoons baking powder
1 tablespoon lemon zest
2 tablespoons orange zest
2 tablespoons culinary lavender buds
Preheat oven to 350 degrees F
Butter a round 8 inch cake pan and dust with almond flour. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, combine butter and sugar and beat on medium speed until fluffy and lighter in color, about 2 minutes. Add eggs one at a time then applesauce. Beat until combined.
In a separate bowl, combine flour with polenta and baking powder. Add flour mixture, both zests and lavender to bowl of the stand mixer. Mix on medium-low speed until just combined.
Pour batter into prepared pan and bake until a toothpick inserted into the center comes out clean, about 30 - 40 minutes. Cool in the pan for at least 10 minutes before cutting or turning out onto a rack to cool.