Elderflower Polenta Cake

    2 hours 5 minutes

    If you have access to an elderberry bush try making this amazing polenta cake when it is flowering. You won't believe the flavour.

    3 people made this

    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

    Preparation:15min  ›  Cook:50min  ›  Extra time:1hour soaking  ›  Ready in:2hours5min 

    1. 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.
    2. Preheat oven to 180 degrees C. Grease a springform cake tin.
    3. Cream butter and sugar until light and fluffy. Beat the egg then stir into the butter mixture.
    4. Sift the flour together with the salt and baking powder and cornflour, then mix in the polenta. Quickly stir in the elderflower milk.
    5. Pour batter into springform tin and smooth out. Bake 40-50 minutes, until it tests clean.
    6. Cool on a wire rack and dust with icing sugar.

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