Tuesday, June 17, 2008

Pine Nut and Lavender Cake - Yogurt Part 2

This cake has a bunch of flavors and textures - ranging from gritty to smooth and citrus to floral, this cake is pretty dynamic it'll have you're taste buds figuring things out with every bite!

Ingredients: Cake
3/4 cup raisins
2 Tbs brandy
3/4 cup fine grind polenta (or cornmeal)
1 and 3/4 cups all-purpose flour
1.5 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 Tbs. grated lemon zest
3 large eggs
1/2 cup olive oil
1/4 cup honey
3/4 cup plain yogurt
3/4 cup roasted pine nuts
Ingredients: Glaze
1/4 cup honey
1/3 cup freshly squeezed lemon juice
1 Tbs of dried lavender

Method: Cake
1. Preheat oven to 350F.

2. Butter and flour a 9-inch springform pan.

3. In a small bowl mix the raisins and the brandy together- let alone for 10 min, until plump.

4. In a medium bowl whisk together the polenta, flour, baking powder, baking soda, salt and lemon zest.

5. Using a stand mixer with a paddle attachment combine the eggs, honey, olive oil, and yogurt. Beat until blended.

6. Add the dry ingredients to the wet ones, the raisins most of the pine nuts (keep around 3 Tbs. aside for decorating the top of the cake).

7. Mix on low speed until the batter is almost smooth.

8. Pour the batter into the springform pan and smooth the top with a rubber spatula.

9. Bake until a toothpick placed in the center comes out clean (around 25-30 min).

10. While the cake is baking make the glaze. In a small saucepan combine the honey, lemon juice, and lavender.

11. Bring to a boil and remove from heat - let cool.

12. Transfer the cake to a wire rack.

13. Immediately poke holes all over the top of the hot cake with a toothpick and then using a pastry brush, brush the cake with the glaze.

14. Let the cake cool in the pan for 10 min.

15. Remove the cake from the pan and flip upside down.

16. Once again prick holes all over the underside of the cake with a toothpick and glaze it using a pastry brush.

17. Place the cake the right way up and glaze again, this time sprinkle the roasted pine nuts on top as well as some fresh lavender.

Taken from "Essentials of Baking" Williams-Sonoma pp.98-9.

6 comments:

matt wright said...

Blimey, this looks really good.. Bring some to work will ya :D

rhid said...

Ha - Josh left it on the bench this morning!

Lisa said...

The Williams-Sonoma series never disappoints and neither do you! If I visit your site, I am instantly hungry, even though I'm a savory girl!

syrie said...

Rhiannon, your cake sounds simply amazing. I'm yet to cook with lavender. I would so love a big slice of your cake. It looks heavenly.

Belleindy said...

Rhid, this cake looks amazing and I can smell it over the internet. Do you use lavender from your back yard?

Sophie said...

What a fun and delicious cake recipe. Such complex flavors that complement each other nicely. I would love to feature your recipe on our blog and the first and only digital recipe reader. Please email sophiekiblogger@gmail.com if you're interested. Thanks :)!