Elderflower Polenta Cake
1
Elderflower Polenta Cake
If you have access to an elderberry bush try making this amazing polenta cake when it is flowering. You won't believe the flavour.
Ingredients
Makes: 1 cake
- 2 handfuls elderflowers, washed
- 100ml milk
- 100g butter, softened
- 120g sugar
- 1 egg
- 100g flour
- pinch salt
- 2 teaspoons baking powder
- 40g cornflour
- 180g polenta
- icing sugar, for dusting
Directions
Preparation:15min ›
Cook:50min ›
Extra time:1hour soaking ›
Ready in:2hours5min
- Place the elderflowers in a bowl. Heat milk to hot and pour over the flowers. Let stand at least one hour, then strain, pressing the liquid out of the flours. Discard flowers.
- Preheat oven to 180 degrees C. Grease a springform cake tin.
- Cream butter and sugar until light and fluffy. Beat the egg then stir into the butter mixture.
- Sift the flour together with the salt and baking powder and cornflour, then mix in the polenta. Quickly stir in the elderflower milk.
- Pour batter into springform tin and smooth out. Bake 40-50 minutes, until it tests clean.
- Cool on a wire rack and dust with icing sugar.
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