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Gallery Rosemary Polenta Cake Credit: Jennifer Causey Recipe Summary prep: 20 mins total: 2 hrs 30 mins Servings: 8
Ingredients Glaze 1/2 cup confectioners’ sugar 1 tablespoon unsalted butter, melted 1 teaspoon fresh lemon juice 1 1/2 teaspoons water Pinch of coarse salt Ingredient Checklist 1/2 cup plus 1 tablespoon unsalted butter, room temperature 6 teaspoons finely chopped fresh rosemary 3/4 cup plus 2 tablespoons quick-cooking polenta 1 cup all-purpose flour 2 teaspoons baking powder 1 teaspoon coarse salt 1/2 cup extra-virgin olive oil 5 large eggs plus 2 large egg yolks, room temperature 1/2 teaspoon pure vanilla extract 1 1/3 cups granulated sugar
Gallery Rosemary Polenta Cake Credit: Jennifer Causey
Recipe Summary prep: 20 mins total: 2 hrs 30 mins Servings: 8
Gallery
Rosemary Polenta Cake Credit: Jennifer Causey
Rosemary Polenta Cake
Credit: Jennifer Causey
Rosemary Polenta Cake
Recipe Summary prep: 20 mins total: 2 hrs 30 mins Servings: 8
Recipe Summary
prep: 20 mins total: 2 hrs 30 mins
Servings: 8
prep: 20 mins
total: 2 hrs 30 mins
prep:
20 mins
total:
2 hrs 30 mins
Servings: 8
8
Ingredients
Ingredients
1/2 cup confectioners’ sugar 1 tablespoon unsalted butter, melted 1 teaspoon fresh lemon juice 1 1/2 teaspoons water Pinch of coarse salt
1/2 cup plus 1 tablespoon unsalted butter, room temperature 6 teaspoons finely chopped fresh rosemary 3/4 cup plus 2 tablespoons quick-cooking polenta 1 cup all-purpose flour 2 teaspoons baking powder 1 teaspoon coarse salt 1/2 cup extra-virgin olive oil 5 large eggs plus 2 large egg yolks, room temperature 1/2 teaspoon pure vanilla extract 1 1/3 cups granulated sugar
Directions
Cake: Preheat oven to 350 degrees. Brush a 10-inch Bundt pan with 1 tablespoon butter. Sprinkle with 2 teaspoons rosemary and 2 tablespoons polenta; shake to coat.
Whisk together flour, baking powder, salt, and remaining 3/4 cup polenta and 4 teaspoons rosemary. In another bowl, whisk together oil, eggs, yolks, and vanilla.
Beat remaining 1/2 cup butter and the sugar on medium until pale and fluffy, about 3 minutes. Slowly beat in egg mixture until just combined. With mixer on low, add flour mixture in 3 batches; beat until just combined.
Pour batter into pan. Bake until golden and a toothpick comes out clean, 35 to 40 minutes. Let cool in pan 15 minutes, then turn out onto a wire rack to cool completely.
Glaze: Whisk together all ingredients until smooth. Drizzle glaze over cake. Cut into wedges; serve.
Reviews
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Reviews
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All Reviews for Rosemary Polenta Cake
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Rosemary Polenta Cake
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
