LAVENDER-POLENTA COFFEE CAKE

LAVENDER-POLENTA COFFEE CAKE image

Yield 12 people

Number Of Ingredients 18

3/4 C golden raisins
2 T brandy
3/4 C fine-grind polenta or cornmeal
1 3/4 C all-purpose flour (I might use part spelt)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 T grated lemon zest
3 eggs
1/2 C olive oil
1/4 C honey
3/4 C plain yogurt
3/4 C pine nuts, toasted (less 3 T held out)
GLAZE:
1/4 C honey
1/3 C fresh lemon juice strained
1 T French lavender
1 T lemon zest

Steps:

Preheat oven to 350 deg. Butter and flour a 9" springform pan. In a small bowl, stir together the raisins and brandy let stand 10 minutes to plump. In another bowl, stir together the polenta, flour, baking powder, baking soda, salt and lemon zest. Set aside. In a large bowl, combine eggs, olive oil, honey and yogurt. Using an electric mixer, beat on med-low speed until just blended. Set aside 3 T pine nuts for the topping. Add the polenta mixture, raisins and remaining pine nuts to the egg mixture and beat on low speed until batter is almost smooth. Pour the batter into the prepared pan and smooth top with a rubber spatula. Sprinkle the reserved pine nuts over the top. Bake for 25 to 30 minutes. test with toothpick. GLAZE: Make the glaze i a small saucepan over med. heat, combine the honey, lemon juice, zest and lavender. Bring to boil, stirring until honey is dissolved. Remove from heat. Let cool. Transfer cake to a wire rack. Immediately poke the top all over with a thin wooden skewer and brush top with half glaze. Invert cake onto rack, lift off bottom, repeat process with the other half glaze. Reinvert cake and let cool. Makes one 9" coffee cake.