Lavender-Citrus Polenta Cake

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

3 eggs 

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.