Cardamom Polenta Rose Water Bundt Cake
Cake from Lucie
Fragrant cardamom polenta Bundt cake with rose water glaze—soft, buttery and floral, a beautiful dessert for elegant baking, celebrations or afternoon tea.
In spring, rhubarb is the first edible plant that we can harvest in Iceland, so it is always really exciting to use. When not in season I use fruit such as apples or berries. When there is not much time in the morning, this nutritious porridge is an excellent breakfast because it’s quick.
