Name: This pretty bundt cake is sure to impress at your next gathering
Ingredients: Cardamom polenta bundt cake; Softened unsalted butter and plain flour, for the pan; 75g (¼ cup) unsalted butter, at room temperature and cut into small pieces; 245g (1⅔ cups) plain flour; 200g (1⅓ cups) stone-ground medium-grind cornmeal; 150g (⅔ cup) white (granulated) sugar; 150g (¾ cup) light brown sugar, packed; 1 tbsp ground cardamom; 1 tsp baking soda; 1 tsp fine sea salt; 2 large eggs, at room temperature; 2 large egg yolks, at room temperature; 540ml (2¼ cups) buttermilk, at room temperature; 250ml (1 cup) canola oil; Rose water glaze; 200g (1⅔ cups) icing sugar; 1 tbsp rose water; 2 tbsp full-cream milk; ⅛ tsp grated lemon zest (from 1 medium lemon); ⅛ tsp fine sea salt; 1 tsp dried organic rosebuds and rose petals, for serving

Whip up this pretty bundt cake for your next afternoon tea with friends. It’s a classic European-style cake that you’re sure to make again and again. The cardamom and polenta bundt cake is drizzled with a simple white rose water glaze. Rosebuds and rose petals are then scattered on top for the final flourish before serving to your guests. It’s low-effort decorating at its very best and you end up with an elegant cake that’s perfect for any occasion.

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Ingredients

Cardamom polenta bundt cake

Softened unsalted butter and plain flour, for the pan

75g (¼ cup) unsalted butter, at room temperature and cut into small pieces

245g (1⅔ cups) plain flour

200g (1⅓ cups) stone-ground medium-grind cornmeal

150g (⅔ cup) white (granulated) sugar

150g (¾ cup) light brown sugar, packed

1 tbsp ground cardamom

1 tsp baking soda

1 tsp fine sea salt

2 large eggs, at room temperature

2 large egg yolks, at room temperature

540ml (2¼ cups) buttermilk, at room temperature

250ml (1 cup) canola oil

Rose water glaze

200g (1⅔ cups) icing sugar

1 tbsp rose water

2 tbsp full-cream milk

⅛ tsp grated lemon zest (from 1 medium lemon)

⅛ tsp fine sea salt

1 tsp dried organic rosebuds and rose petals, for serving

Method

For the cardamom polenta bundt cake, set a rack in the middle of the oven and preheat to 180°C. Generously butter a 2.8L (12-cup) ring bundt tin, then dust it with a thick layer of flour.

In a stand mixer fitted with the paddle, beat the butter, flour, cornmeal, white (granulated) sugar, brown sugar, cardamom, baking soda and salt on medium-low speed until fully combined, about 2 minutes. Scrape down the bottom and sides of the bowl. Gradually add the whole eggs and egg yolks and beat, scraping the bowl as needed, until fully incorporated. Scrape the bowl, then beat for 15 seconds more. Gradually add the buttermilk, followed by the canola oil, and beat until fully incorporated.

Pour the batter into the prepared pan, smoothing the top. Bake until the top is lightly golden and a skewer inserted near the centre of the cake comes out clean, 45–50 minutes. Be careful not to overbake this cake or it will dry out!

Let the cake cool in the pan on a wire rack for 30 minutes. Carefully flip the pan onto the rack and tap it to make sure the cake is released. Remove the pan and let the cake cool completely.

For the rose water glaze, sift the icing sugar into the bowl of a stand mixer, then add the rose water and use the whisk attachment to mix on low speed for 15 seconds. Scrape the bowl, then add the milk, lemon zest and salt and whip on medium-high speed for 30 seconds. If the glaze seems too runny, let it stand for a few minutes to firm up.

Place the cake on a wire rack set inside a baking tray.

Transfer the glaze to a small, spouted measuring cup, then slowly pour it over the top of the bundt, using a small spoon to scoop the glaze onto the cake as needed so it drizzles down the sides.

Before the glaze sets, sprinkle the cake with dried rosebuds and rose petals and let set for a few minutes before serving. The cake keeps covered in the refrigerator for up to 1 day.

Cardamom polenta rose water bundt cake — *(Photography: Lucia Bell-Epstein)*

_{This is an edited extract from ‘Cake From Lucie’ by Lucie Franc de Ferriere, published by Hardie Grant, $50.}

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Recipe Lucie Franc de Ferriere Baker

Lucie Franc de Ferriere is the founder and head baker of From Lucie, the cult New York City bakery celebrated for its elegant, flower-adorned cakes and refined, French-inspired desserts. Born and raised in Southern France, Lucie draws on her countryside roots and artistic background to create bakes as beautiful as they are flavourful. Her cakes have won a devoted following – including celebrity fans such as Lorde and Harry Styles – and her first book, Cake from Lucie, captures the charm, creativity and romance that define her work.

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Recipe Lauren Salkeld Food writer and editor

Lauren Salkeld is a New York City–based writer and editor. After studying pastry at the French Culinary Institute, she spent a decade working for food magazines and websites, including Bon Appétit and Epicurious. She now uses her culinary and editorial background to help chefs and food personalities share their recipes and stories, by writing and editing cookbooks. Lauren has worked on numerous high-profile cookbook projects, including co-authoring Maman: The Cookbook with Elisa Marshall and Benjamin Sormonte and editing Meike Peters’ award–winning Eat in My Kitchen. She’s also worked with numerous international authors, including Hetty McKinnon, Melissa Forti, Kille Enna, Sarah Glover, and Nevada Berg, and was the recipe tester and editor for The Cook’s Atelier by Marjorie Taylor and Kendall Smith Franchini.

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