Vegan Option:

LEMON POLENTA CAKE WITH LAVENDER SYRUP

A moist and citrusy polenta cake, drizzled with a lavender syrup and topped with a scoop of vegan lemon sorbet, sprinkled with bee pollen for a sweet finale.

Lemon Polenta Cake with Lavender Syrup Recipe

Prep Time: 15 minutes

Cook Time: 45 minutes

Serves: 4

Ingredients:

Cake
• 1 cup fine polenta
• 1 1/2 cups almond flour
• 3/4 cup sugar
• 1/2 cup unsweetened applesauce
• 1/3 cup olive oil
• Juice and zest of 2 lemons
• 2 teaspoons baking powder (ensure gluten-free if necessary)
• 1/4 teaspoon salt

Lavender Syrup
• 1 cup water
• 1 cup sugar
• 2 tablespoons dried lavender flowers

To Serve
• Vegan lemon sorbet
• Bee pollen (optional, skip for strict vegans)

Instructions:

1. Preheat Oven and Prepare Pan

> Preheat your oven to 350°F (175°C). Grease a round cake pan and line the bottom with parchment paper.

2. Mix Dry Ingredients

> In a large bowl, whisk together the polenta, almond flour, sugar, baking powder, and salt.

3. Add Wet Ingredient

> Stir in the applesauce, olive oil, lemon juice, and zest until well combined.

4. Bake the Cake

> Pour the batter into the prepared pan. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

5. Make Lavender Syrup

> While the cake is baking, combine water, sugar, and lavender flowers in a small saucepan. Bring to a boil, then simmer for 10 minutes. Strain the syrup and discard the lavender.

6. Serve

> Drizzle the lavender syrup over the cooled cake. Serve each slice with a scoop of vegan lemon sorbet and sprinkle with bee pollen if using.