Olive Oil Polenta Cake with Grilled Apricots & Raspberries
Prep Time10 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr
Course: Dessert
Cuisine: American
Servings: 8Servings
Author: The Kitchen Prep
Ingredients
Fruit
2tablespoonsColavita Raspberry Wine Vinegar
1tablespoonColavita Extra Virgin Olive Oil
1tablespoonhoney
1teaspoonbasilfinely chopped {plus extra for garnish}
4apricots {or peaches}halved, pits removed
4ouncesraspberries
Colavita Balsamic Glace
Cake
2eggs
¾cupsugar
⅓cupColavita Extra Virgin Olive Oil
1teaspoonvanilla extract
1 ¼cupsColavita Fine Italian "00" Flour
¼cupColavita Polenta
1teaspoonbaking powder
½teaspoonbaking soda
¼teaspoonsalt
Optional: Powdered sugar for garnishVanilla Ice Cream for Serving
Instructions
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.
Notes
*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.