POLENTA CAKE with OLIVE OIL and ROSEMARY

Polenta Cake with Olive Oil and Rosemary

- makes one 10-inch cake (10 to 12 servings) -

Adapted from Ready for Dessertby David Lebovitz.

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 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

Directions

1.

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.