Olive Oil Polenta Cake
Olive Oil Polenta Cake
Submitted by Lori Martenson, Fustini's Holland
Soups and Breads
Ingredients
- 1 tablespoon plus 1/2 cup unsalted butter, at room temperature
- 2 teaspoons plus 4 teaspoons finely minced fresh rosemary leaves
- 2 tablespoons plus 3/4 cup polenta, or stone-ground cornmeal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup Fustini’s Meyer Lemon olive oil
- 5 large eggs, at room temperature
- 2 large egg yolks
- 1/2 teaspoon almond extract or 1 teaspoon vanilla extract
- 1 1/3 cups sugar
Directions
- Preheat the oven to 350°,F (175°,C). Smear 1 tablespoon butter all over the inside of a 10-cup Bundt cake or tube pan. Sprinkle the 2 teaspoons of rosemary evenly into the pan, then dust with the 2 tablespoons of polenta, tilting the pan to coat the sides.
- To make the cake, in a small bowl, sift together the flour, 3/4 cup polenta, baking powder, and salt. Set aside. In a separate bowl, whisk the olive oil, eggs, egg yolks, and almond or vanilla extract.
- In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together 1/2 cup butter and the sugar on medium speed until light and fluffy, 3 to 5 minutes. With the mixer running, slowly dribble in the egg mixture, a little at a time, until completely incorporated. Stir in the flour mixture along with the 4 teaspoons of rosemary, and fresh raspberries, until just incorporated. Don't over mix.
- Scrape the batter into the prepared cake pan and smooth the top. Bake until a toothpick inserted into the center comes out clean, about 40 minutes. Let cool for about 30 minutes, then invert the cake onto a serving plate.
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