LCBO Food & Drink Autumn 2015

ROSE-CARDAMOM SYRUP Floral and sweet, but nicely balanced by the bitter tannins of the tea, this syrup makes the cake! If you are not a cardamom fan, leave it out; the syrup will still be delicious. Rosewa- ter is available at many major grocery stores in the “international foods” aisle, or look for it in Middle Eastern and East Indian shops. 6 small green cardamom pods, smashed ¼ cup (60 mL) rose water ¼ cup (60 mL) water 1 tsp (5 mL) loose-leaf black tea ½ cup (125 mL) icing sugar 1 Using the bottom of a sturdy jar or mug, smack the cardamom pods until they crack open. 2 In a small saucepan over mediumheat, bring rose water, water, tea, cardamom pods and ic- ing sugar to a low, gentle boil, stirring, until the sugar has dissolved. Reduce heat to low and let simmer, stirring often, for about 5 minutes. 3 Strain through a fine sieve or cheesecloth

3 Evenly distribute ¼ cup (60 mL) of the pine nuts around the bottom of the pan, and set aside. 4 Add the oil and sugar to the bowl of a stand mixer and beat on high until some air has been worked in and it looks a bit paler, about 2 minutes. 5 In another large bowl, stir together the almond flour, polenta, baking powder, cinna- mon, salt and rose petals. 6 With the mixer on medium-high, add some of the dry mixture followed by 1 of the eggs, alternating until all the dry mixture and eggs have been incorporated. 7 Add the remaining pine nuts and stir in with spatula. 8 Scrape batter into the pan, spreading it evenly—give the pan a few vigorous shakes on the counter—and bake for about 40 min- utes, or until a cake tester inserted into it comes out mostly clean—there may be a few grains clinging to it—and the cake has shrunk

away from the sides of the pan a wee bit. Set aside to a cooling rack; leave it in the pan. 9 Prick the cake all over with the cake tester (don’t use anything bigger; that would dam- age the structure of the cake). 10  If the Rose-Cardamom Syrup is cold, you’ll need to warm it slightly. Pop it in the microwave for a few seconds or heat in a small saucepan over low heat until just warm. Spoon most of the warm syrup over the cake, and leave to cool completely before turning it out of the pan. Save some syrup to drizzle over the cake when you turn it over

the next day. Serves 6 to 8

WHAT TO SERVE St-Germain Elderflower Liqueur LCBO 180695 Batasiolo Bosc Dla Rei Moscato d’Asti LCBO 277194

$49.95

to remove tea and pods. Makes ½ cup (125 mL)

$14.95

F IND T HE H IDDEN S EA .

$16.75 2013S HIRAZ

/T HE H IDDEN S EA

LCBO#402628

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FOOD & DRI NK AUTUMN 2015 149