Lavender-Citrus Polenta Cake Recipe

Almond flour makes this Dutch delicacy taste delicious

Every neighborhood in Holland, says Claire Twestern, has several bakeries, each known for its signature confection. As the pastry chef at Talula's Table ( in Kennett Square, Pennsylvania, she draws inspiration from her home country but offsets her love of sweets with an active lifestyle, including biking, "a very Dutch mode of transportation."

A Fave Ingredient: Almond Flour

High in protein and gluten-free, it's the key ingredient in many of Holland's famous pastries, and it's also a nutritious swap for any cooking or baking application. $10 per pound,

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 tsp baking powder
  • 1 Tbsp lemon zest (from 1 whole lemon)
  • 2 Tbsp orange zest (from 1 whole orange)
  • 2 Tbsp fresh lavender
Fresh berries and whipped cream for garnish (optional)

Preheat oven to 350°F. Butter an 8-inch round 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 just combined.

In a separate bowl, combine flour with polenta and baking powder. Add flour mixture, lemon zest, orange zest, and lavender to the bowl of the stand mixer. Mix on medium-low speed until just combined.

Pour batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 30 to 40 minutes. Cool in the pan for 10 minutes, then turn onto a wire rack to cool completely. 

Serve with berries and whipped cream, if desired.

Makes one 8-inch cake, 10 servings

Per serving: 310 cal, 22 g fat (5 g sat), 26 g carbs, 100 mg sodium, 4 g fiber, 8 g protein

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Cake Magazine: Lavender-Citrus Polenta Cake Recipe
Lavender-Citrus Polenta Cake Recipe
Fresh berries and whipped cream for garnish (optional)
Cake Magazine
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