Floral Polenta Cake
June 13, 2007
FLORAL POLENTA
CAKE
When it comes to desserts, we tend to
prefer things that are not too sweet, with a definite emphasis on
seasonality. Here is a very easy cake that can be used as a foundation for
showing off any variety of fresh fruit, alone or in
a combination.
Note: This cake improves in both
texture and flavor intensity (the lavender becomes more pronounced) if baked one
day before serving. Also, be aware that by using polenta as an
ingredient instead of fine cornmeal, the cake has a distinctive corn
graininess that is quite pleasant.
INGREDIENTS:
1 cup unsalted butter, softened to room
temperature
1 1/2 cups sugar
3 eggs
2 1/2 cups flour
3/4 cup polenta
4 teaspoons culinary lavender buds, finely
ground in a spice grinder
2 teaspoons baking
powder
1 teaspoon kosher
salt
1/2 teaspoon coarsely ground black
pepper
1 cup whole milk
1 tablespoon vanilla
extract
1 tablespoon rose
water
INSTRUCTIONS:
Preheat oven to 350 degrees. Spray a
9" x 13" nonstick pan with nonstick cooking spray.
With an electric mixer, cream butter and
sugar together until they are whipped into a lightly fluffy texture and light
yellow in color, scaping the bowl often. Add eggs, one at a time, beating
well after each addition and scraping often.
Combine flour, cornmeal, lavender, baking
powder, salt, and pepper in a medium bowl; in a measuring cup, combine the milk
with the vanilla and rose water.
Add the flour mixture to the
butter/sugar/egg mixture alternately with the milk; end with the dry
ingredients. Mix just until well combined, frequently scraping bottom and
sides of the bowl.
Spoon batter into prepared pan. Bake
until lightly golden brown, about 40 minutes. Cake should spring back when
touched, but center should still be slightly moist when tested with a
toothpick. Allow cake to cool before serving.
PLATING SUGGESTION AND OPTIONAL
GARNISHES:
Cut cake into small squares or triangles,
then cut each shape in half horizontally. Place both halves on a
plate, artfully overlapping pieces slightly.
GARNISH
IDEAS:
- Fresh, seasonal fruit macerated in
honey or Grand Marnier, topped with whipped cream.
- Lemon curd and fresh blueberries,
strawberries, blackberries, raspberries (alone or in
combination).
- Poached pear with carmel
sauce.
- Lightly sweetened mascarpone cheese
blended with grated lemon zest and chiffonade of mint.
- Slightly softened premium vanilla ice
cream (or homemade!) with a sprinkling of toasted
pinenuts.
- Creme fraiche combined with a small amount
of real maple syrup.
- Heck with it! Brunch IDEA!
Eggs and sausage with real maple syrup!
A nice final touch is to decorate the plate
with fresh mini roses or rose petals, and/or a few stems of fresh lavender
flowers.
Serves 12.
WINE
SERVICE: Everything from a fresh, floral, frothy Moscato
d' Asti, to the fortified Muscat de Beaumes-de-Venise of
southern France. Late harvest and passito styled white wines will also be
complimentary.
Fresh ground, dark roasted cafe filtre with
with the brunch idea!
- Renee Kroeger
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