Lemon Polenta Cake With Lavender Syrup And Raspberries - cooking recipe

Ingredients

6 ounces polenta
2 ounces plain flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
5 tablespoons of thick natural yoghurt
5 tablespoons sunflower oil, plus extra for greasing
2 large lemons, zest of, grated
2 tablespoons lemon juice
2 eggs
2 egg whites
14 ounces caster sugar
2 -4 sprigs of fresh lavender flowers
fresh raspberry, to serve

Preparation

Heat oven to 180 C or 360 F or Gas mark 4.
Sift the polenta, flour, baking powder & salt into a bowl.
Tip the yoghurt, oil, lemon zest & juice into a jug and stir to combine.
Beat the eggs and egg whites with half the sugar until thick and creamy.
Fold in the dry ingredients.
Pour the batter into a greased & lined 2 pint loaf tin.
Bake for 40-45 minutes or until set & a skewer comes out clean.
Put the remaining sugar into a pan with 7 fl oz of water and the lavender heads.
Bring to the boil and then simmer for 10 minutes. Cool completely & then strain into a clean jug.
Whilst the cake is still warm, prick the top and drizzle over half the syrup, saving the rest to serve with the cake later.
TO SERVE:
Serve with extra syrup, raspberries, creme fraiche & a sprig of lavender.
The normal portions I use are 2 thin slices on each plate, overlapped for effect and then a drizzle of syrup around the slices with raspberries scattered over the top and a rounded tablespoon of creme fraiche to one side.