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Olive Oil Polenta Cake with Grilled Apricots & Raspberries

Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Servings: 8 Servings
Author: The Kitchen Prep



  • 2 tablespoons Colavita Raspberry Wine Vinegar
  • 1 tablespoon Colavita Extra Virgin Olive Oil
  • 1 tablespoon honey
  • 1 teaspoon basil finely chopped {plus extra for garnish}
  • 4 apricots {or peaches} halved, pits removed
  • 4 ounces raspberries
  • Colavita Balsamic Glace


  • 2 eggs
  • ¾ cup sugar
  • cup Colavita Extra Virgin Olive Oil
  • 1 teaspoon vanilla extract
  • 1 ¼ cups Colavita Fine Italian "00" Flour
  • ¼ cup Colavita Polenta
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • Optional: Powdered sugar for garnish Vanilla Ice Cream for Serving


  • Preheat oven to 350 degrees. Prepare a cake pan* by greasing liberally with butter. Set aside.
  • Meanwhile, in a medium bowl, whisk together raspberry vinegar, olive oil, honey and basil. Add halved apricots and raspberries to mixture and gently toss to coat. Set aside while preparing cake.
  • In the bowl of a stand mixer, beat together eggs and sugar until pale. Slowly stream in the olive oil until fully incorporated. Mix in vanilla extract.
  • Whisk together flour, polenta, baking powder, baking soda and salt in a separate bowl. With the mixer running at low speed, slowly incorporate dry ingredients into the wet mixture until fully incorporated.
  • Pour batter into prepared cake pan and bake for 35-40 minutes or until the top is browned and a toothpick inserted in the center comes out clean.
  • Cool completely before cutting.

For Fruit

  • Scoop apricots from vinegar mixture. Heat a grill or grill pan to high heat. Place apricots or peaches cut side down onto grill and cook until slightly softened and grill marks have formed, about 5-7 minutes.

To Serve

  • Place a piece of cake on plate. Top with a grilled apricot and raspberries and a scoop of vanilla ice cream if desired. Drizzle with balsamic glace and sprinkle of basil.


*I used a small, 6 inch cake pan for this recipe. The cake rose above the rim but did not spill over the sides, though I did place the cake pan on a baking sheet just to be safe. If you use a standard 9 inch, you may need to reduce the baking time.