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all recipes
Cakes, Cookies, Delicacies
Polenta Cake with Lemon Syrup
Details
30 min
45 min
print
Ellen
(BerlinKitchen)
Ingredients
for a 23 cm (9 inch) round baking pan
200 g unsalted butter, softened (plus extra for greasing)
150 g
Rapunzel Cristallino sugar
200 g
Rapunzel ground chufa sedge flour, roasted
100 g
Rapunzel polenta
1 ½ tbs baking powder
3 eggs
Zest of 2 small lemons
For the syrup:
Juice of 2 small lemons
100 g
Rapunzel Cristallino Sugar
To serve:100 g Greek yoghurt
Details
30 min
45 min
print
Ellen
(BerlinKitchen)
Polenta Cake with Lemon Syrup
Method
Preheat the oven to 160 °C. Butter the baking pan. In a bowl whip the butter and sugar.
In a large bowl, combine the chufa sedge flour, polenta and baking powder. Now mix the dry ingredients gently under the butter and sugar and add the eggs one at the time while you mix and all is well combined. Now mix in the lemon zest.
Transfer the dough into the baking pan and bake for 45 min until golden brown and an inserted toothpick comes out clean and comes away from the side of the tin.
To prepare the lemon syrup mix the juice of the lemon with the sugar in a small saucepan and cook at a low temperature until sugar is dissolved and reduced to a syrup.
Slowly pour the lemon syrup all over the cake, cut into even pieces and serve with a dollop of Greek yoghurt.
Polenta Cake with Lemon Syrup
Ingredients
for a 23 cm (9 inch) round baking pan
200 g unsalted butter, softened (plus extra for greasing)
150 g
Rapunzel Cristallino sugar
200 g
Rapunzel ground chufa sedge flour, roasted
100 g
Rapunzel polenta
1 ½ tbs baking powder
3 eggs
Zest of 2 small lemons
For the syrup:
Juice of 2 small lemons
100 g
Rapunzel Cristallino Sugar
To serve:100 g Greek yoghurt
Details
30 min
45 min
print
Ellen
(BerlinKitchen)
Polenta Cake with Lemon Syrup
Rapunzel Products
Tigernut flour, roasted
Polenta maize semolina, demeter
Cristallino cane sugar HAND IN HAND
HAND IN HAND
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