Pumpkin Polenta Cake With Verbena

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Pumpkin Polenta Cake With Verbena

Pumpkin Polenta Cake With Sweet Verbena

This is a nice idea when plenty of pumpkins are available – I’ve come up with this unusual Pumpkin Polenta Cake With Sweet Verbena. It’s a wonderful looking cake and it will freeze well. I know it is very unusual to make a cake with verbena, but I can assure you the aroma and taste is really something you must experience.

I have grown verbena for a long time but have never baked with it until I saw James Martin on his cookery show –  I almost fell on the floor! So I thought to myself, I must try this as I was really intrigued at the invention. I have to say I use verbena a lot in medicinal tea as it is very good for you, especially when you unwell. I gave it to my children a lot when they were small if they were unwell. Does it work? Yes it does – without question. I also dry it for the winter – I love it so much I have it all the year around.

I happened to have some that needed using up (I also had the odd nuts loose shouting at me to be used!) I don’t like to have nuts for long in my cupboard as they can soon turn floury and musty, and we all now that this is not a good sign, and I hate waste.

Lets bake:

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Pumpkin Polenta Cake With Sweet Verbena
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Cake
Prep Time 35 minutes
Cook Time 1 hours
Servings
slices
Ingredients
For the cake:
For the syrup
For the filling and the topping:
Course Cake
Prep Time 35 minutes
Cook Time 1 hours
Servings
slices
Ingredients
For the cake:
For the syrup
For the filling and the topping:
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
For the cake:
  1. Preheat the oven to 170c / gas mark 3. Grease and line the 9.5" loose bottomed tin with greaseproof paper.
  2. Whisk the sugar and the eggs until pale in colour. Add the rest of ingredients and fold in with a metal spoon, adding in the chopped verbena once folded.
  3. Spoon in the mixture into the prepared tin, and cook on a lower shelf for one hour.
  4. Check with a tooth pick or a skewer in the centre of the cake - if you get a clean skewer then your cake is done. Let it cool down completely before you remove it from the tin.
For the syrup:
  1. On hight heat, in a small saucepan, boil the honey and the orange juice for a few mins, then tun off the heat and set aside.
  2. Prick holes all over the surface of the cake with a skewer then spoon the hot syrup over the cake. Leave to soak for 5 mins, then remove the paper.
  3. Cut the cake into two parts like the photo, then with a spatula, spread the jam over first then the whipped cream evenly, but not so much near the edges, and then sandwich together.
  4. Place your cake on a nice plate then sprinkle the pistachio over evenly, then decorate with blackberries.
  5. Cut a slice and serve with nice English tea.
Recipe Notes

This recipe is very liquidy - that is normal. For this recipe, we are using polenta instead of flour.

The reason you don't spread the jam and the cream on the edges, is because when you cut a slice you will not get a clean-cut.

Here's the recipe for Fresh Pumpkin Purée

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