This week's challenge for the Food Matters Project was chosen by Jen of Prarie Summers: Apricot Polenta Cake. I've made polenta cakes before...but usually with fresh cherries and lemon zest. Bittman's version calls for dried apricots and orange juice. I doubled the recipe and skipped separating the eggs; none of the recipes I've used before called for that step...and I needed to simplify tonight. Then I decided to shake it up a little bit by using fresh figs, sweet lime juice, and adding some fresh rosemary needles. What a delightful dessert!
2/3 C olive oil1 C polenta (coarse corn meal)
1 C white whole wheat flour
3 t baking powder
1 C raw turbinado sugar
4 eggs
4 T sweet lime juice
halved fresh figs, enough to press into the top of the cake
1 sprig of fresh rosemary
organic granulated sugar for dusting
Heat the oven to 350 degrees and grease your cake pan. I used a 10" round. Place all of the ingredients in a large mixing bowl. Add the eggs, lime juice, and whisk in the olive oil in a steady stream. Gently fold in the needles of the rosemary. Press the figs into the top of the cake. And sprinkle the top with granulated sugar. Bake for 40 minutes.
Let the cake cool in the pan. Invert it before serving.
I served mine for dessert with a salt & pepper mocha.
Stay tuned for next week's pick of whole cauliflower with sausage.
I loooooooove figs! Great adaptation.
ReplyDeletei like the addition of the fresh rosemary. and way to be a rebel by not separating the eggs, i was fearful of messing up the end product that i dirtied yet another bowl and whisk! :)
ReplyDeleteI love the fig and rosemary you used. Sounds so good.
ReplyDeleteOoo, love the mix of rosemary and figs. My other half is not a fan of rosemary, but it'd be fun to try another time. I used figs and apples- didn't have anything else around.
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