White Wine Olive Oil Polenta Cake With Lavender Syrup Recipes

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MOIST WHITE WINE CAKE



Moist White Wine Cake image

Make and share this Moist White Wine Cake recipe from Food.com.

Provided by Juenessa

Categories     Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 6

1 (18 1/4 ounce) package moist white cake mix
1 (5 ounce) package vanilla instant pudding mix
1 teaspoon ground nutmeg
3/4 cup vegetable oil
3/4 cup white wine
4 eggs

Steps:

  • Preheat oven to 350 degrees F.
  • Grease and flour one 10 inch bundt pan.
  • In medium bowl combine the cake mix, instant vanilla pudding, nutmeg, vegetable oil, white wine, and eggs.
  • Beat with an electric mixer for 5 minutes.
  • Bake at 350 degrees F for 45-50 minutes or until a toothpick inserted in the center comes out clean.
  • Let cake cool on rack in pan for 10 minutes then remove cake from pan to rack.
  • Let cake cool completely before slicing. Garnish sliced cake with a dollop of whipped cream or dust with confectioners' sugar and sliced strawberries.
  • Variation: You can also "flour" the pan after it's been greased with cocoa powder or a cinnamon sugar mixture for a textured crust.

Nutrition Facts : Calories 387.7, Fat 20.2, SaturatedFat 3.1, Cholesterol 70.5, Sodium 482.6, Carbohydrate 45.5, Fiber 0.4, Sugar 35, Protein 4.1

LIBBY'S WHITE WINE CAKE



Libby's White Wine Cake image

Make and share this Libby's White Wine Cake recipe from Food.com.

Provided by Cooking CF

Categories     Dessert

Time 1h15m

Yield 1 cake, 8-10 serving(s)

Number Of Ingredients 14

1 (18 ounce) box yellow cake mix (not pudding in the mix)
1 (3 ounce) package vanilla instant pudding mix
3/4 cup water
3/4 cup cooking oil
4 eggs
1/4 cup granulated sugar
1/4 cup brown sugar
2 teaspoons cinnamon
1/2 cup white wine (Chardonnay)
1/2 toasted chopped pecans or 1/2 walnuts
6 tablespoons butter
6 tablespoons sugar
2 tablespoons water
1/4 cup white wine

Steps:

  • Preheat oven to 325 degrees. Put all cake ingredients except nuts in bowl of electric mixer. Mix well on med.low for 4-5 minutes. Spray Bundt tube type pan with non-stick spray. Put nuts in pan. Pour in batter and bake 1 hour at 325 degrees. Make glaze while cake is baking. When done remove from oven and pour 1/2 of glaze over cake while still in the pan and let stand for 10 minutes. Remove cake from pan. Let cool and brush remaining glaze over cake until all is absorbed.
  • For glaze: Boil butter, sugar and water together for 3 minutes in a small saucepan over medium heat. Remove from heat and stir in wine. Let cool before putting on cake.

Nutrition Facts : Calories 717.1, Fat 39.2, SaturatedFat 10.1, Cholesterol 129.9, Sodium 672.9, Carbohydrate 83.3, Fiber 1, Sugar 60.2, Protein 6.1

LEMON POLENTA CAKE WITH LAVENDER SYRUP AND RASPBERRIES



Lemon Polenta Cake With Lavender Syrup and Raspberries image

This lush Italian dessert cake makes a bold and unusual statement with the addition of fresh lavender syrup. It is an elegant Dinner Party Dessert Cake which marries fruit & herbs together in a fresh & imaginative way! One of my "Stand By and Never Fails to Please" dinner party desserts!! Great served with just the simple addition of some creme fraiche. If you are using dried lavender flowers, please remember that they are more pungent than fresh flowers, so use sparingly! NOTE: I would be very wary of using too much lavender - it is quite a pervasive flavour, the essence of this recipe is that delicate flavours marry well with each other & are not too overpowering!

Provided by French Tart

Categories     Dessert

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 13

6 ounces polenta
2 ounces plain flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
5 tablespoons of thick natural yoghurt
5 tablespoons sunflower oil, plus extra for greasing
2 large lemons, zest of, grated
2 tablespoons lemon juice
2 eggs
2 egg whites
14 ounces caster sugar
2 -4 sprigs of fresh lavender flowers
fresh raspberry, to serve

Steps:

  • Heat oven to 180 C or 360 F or Gas mark 4.
  • Sift the polenta, flour, baking powder & salt into a bowl.
  • Tip the yoghurt, oil, lemon zest & juice into a jug and stir to combine.
  • Beat the eggs and egg whites with half the sugar until thick and creamy.
  • Fold in the dry ingredients.
  • Pour the batter into a greased & lined 2 pint loaf tin.
  • Bake for 40-45 minutes or until set & a skewer comes out clean.
  • Put the remaining sugar into a pan with 7 fl oz of water and the lavender heads.
  • Bring to the boil and then simmer for 10 minutes. Cool completely & then strain into a clean jug.
  • Whilst the cake is still warm, prick the top and drizzle over half the syrup, saving the rest to serve with the cake later.
  • TO SERVE:.
  • Serve with extra syrup, raspberries, creme fraiche & a sprig of lavender.
  • The normal portions I use are 2 thin slices on each plate, overlapped for effect and then a drizzle of syrup around the slices with raspberries scattered over the top and a rounded tablespoon of creme fraiche to one side.

Nutrition Facts : Calories 401.2, Fat 10.9, SaturatedFat 1.8, Cholesterol 54.1, Sodium 183.9, Carbohydrate 72.8, Fiber 1.8, Sugar 50.4, Protein 5.3

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