These Lavender Honey Polenta Cakes are the perfect blend of rustic charm and delicate sweetness. Imagine the intoxicating aroma of lavender mingling with the rich, nutty flavor of polenta, all drizzled with the golden nectar of honey. It's a symphony of flavors that'll transport you to a sun-drenched meadow.
I first discovered this delightful recipe during a trip to Provence, France (Yes, really!). I was captivated by the fragrant lavender fields and the abundance of local honey. I spent an afternoon learning this recipe from an old, wise baker—a woman with flour-dusted hands and the kindest eyes. I know, super cliché, but entirely true!
This recipe is more than just a collection of ingredients; it's an invitation to create something beautiful, something that awakens your senses and nourishes your soul. It's about slowing down and appreciating the simple pleasures—the gentle aroma of baking, the warmth of the oven, and the joy of sharing a delicious treat with loved ones. Let’s get baking!
Required Equipments
- 9x13 inch baking pan
- Mixer
- Whisk
- Measuring cups and spoons
- Rubber spatula
- Baking powder
- Toothpicks
Lavender-Honey-Polenta-Cakes
These delicate cakes blend the subtle floral notes of lavender with the comforting warmth of polenta and honey for a truly unforgettable treat.
⏳ Yield & Time
Yield: 9 servings
Preparation Time: 10 minutes
Cook Time: 30 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. This is crucial for easy removal later; trust me, I've learned this the hard way!
- In a large bowl, whisk together the dry ingredients: flour, baking powder, and salt. Make sure there are no lumps! I like to sift mine just to be extra sure.
- In a separate bowl, cream together the butter and sugars until light and fluffy. This step is important for achieving a tender crumb. A stand mixer can make this a breeze!
- Beat in the eggs one at a time, mixing well after each addition. Then, add in your vanilla extract. Mmm, vanilla…
- In a medium bowl, combine the polenta, milk, and honey. Mix until smooth. Gently fold this mixture into the wet ingredients. Try to be gentle! Overmixing can create tough cakes.
- Add the lavender buds. I usually use about 1-2 teaspoons—don't go overboard, we don't want them to overpower the other flavors.
- Gently pour the batter into the prepared pan. Spread evenly. I like to use a spatula to smooth the surface.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Baking times may vary slightly based on your oven. So, keep an eye on them!
- Let the cakes cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. Patience, my friend, patience. They'll be worth it!
📝 Notes
- For best results, use a good quality honey and culinary-grade lavender buds.
- If the batter seems too thick, add a tablespoon of milk at a time until you reach your desired consistency.
- Don't overmix the batter; this can result in tough cakes.
- Allowing the cakes to cool completely before serving ensures they are not crumbly
🍎 Nutrition
Calories: 350
Protein: 5g
Fat: 15g
Carbohydrates: 50g
Fiber: 2g
Calcium: 50mg
