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!
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
1/4 cup honey
1/3 cup freshly squeezed lemon juice
1 Tbs of dried lavender
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.