Ever since my first batch of olive oil gelato was churned in my ice cream maker I've had olive oil-based desserts on the brain. This Polenta Cake with Olive Oil and Rosemary from Ready for Dessert by David Lebovitz was next on my list.
Olive oil, rosemary, and polenta are natural partners in, say, a rosemary braised lamb shank served over creamy polenta, but aren't usually the ingredients in a post-dinner sweet. I've made plenty of polenta cakes and olive oil cakes in the past but never thought to use both in the same recipe, and the rosemary? Well, there was no question in my mind that it would be a happy addition.
Lebovitz's version is an eggy, moist, and light. The cake itself takes on a golden yellow hue from the eggs, polenta and olive oil, and the little minced pieces of rosemary speckle it with green-black flecks. In the tradition of Italian cakes, it's not overly sweet and would be the ideal accompaniment for a glass of Marsala or sherry to end a meal, or as a little mid-afternoon pick-me-up.
Or you could go the all olive oil route by matching a slice of the Polenta Cake with Olive Oil and Rosemary with a scoop of olive oil gelato, and finish it with a drizzle of olive oil and a sprinkling of sea salt and rosemary.
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Polenta Cake with Olive Oil and Rosemary
- makes one 10-inch cake (10 to 12 servings) -
- 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 corn meal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup olive oil
- 5 large eggs, at room temperature
- 2 large egg yolks
- 1/2 teaspoon almond extract o2 1 teaspoon vanilla extract
- 1 1/3 cups sugar
Preheat the oven to 350°F (175°C).
Smear 1 tablespoon butter all over the inside of a 10-cup (2.5-liter) Bundt cake or tube pan. Sprinkle the 2 teaspoons of rosemary evenly into the pan, then dust with the 2 tablespoons (20 g) of polenta, tilting the pan to coat the sides.
To make the cake, in a small bowl, sift together the flour, 3/4 cup (130 g) 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 (4 ounces/115 g) 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 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.
Storage: The cake will keep at room temperature for up to 4 days, well wrapped. It can be frozen for up to 2 months.