FIG AND POLENTA CAKE

Fig and Polenta Cake





Fresh Fig and Polenta Cake with Honey and Rosemary


1 1/4 cups (150gm) all-purpose flour

1/2 cup (75gm) yellow cornmeal

2 teaspoons baking powder

1/2 teaspoon salt

3 eggs

1/2 cup (100gm) granulated sugar

1/2 cup vegetable oil

1 teaspoon vanilla extract

1 cup plain yogurt, preferably Greek yogurt or strained (I used fat free)

1 cup chopped fresh figs

1/3 cup honey

3 tablespoons water

2 sprigs of fresh rosemary


Preheat oven to 350ºF. Grease a standard sized loaf pan. If desired, line with parchment (I never know how to get parchment neatly into a loaf pan.)


In a medium bowl, whisk together the flour, cornmeal, baking powder, and salt.


In a separate bowl, whisk the eggs, sugar, and vegetable oil until smooth. Stir in the yogurt and vanilla extract until fully incorporated.


Add the dry ingredients to the wet, and gently mix just until incorporated. Fold in the chopped figs and pour the batter into the loaf pan. Bake for about 50 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes.


While the cake is cooling, stir the honey and water together in a small saucepan and add the rosemary sprigs. Bring to a boil, then simmer over medium heat for about 3 minutes. Turn off heat and let it cool off just a bit.


Poke holes in the top of the cake. Strain the warm syrup and pour it evenly over the cake. Cool completely on a wire rack before slicing.