For a scrumptious, deliciously moist dessert, Polenta Cake is a perfect ending. Because it’s simple to make, you can treat your guests to a slice of European elegance.
Polenta Cake
Ingredients
- 1 cup unsalted butter, softened
- 1 cup sugar
- 3 eggs, room temperature
- 1/2 cup pinenuts, toasted
- 3/4 cup craisins
- Zest of one large lemon
- Juice of 1/2 lemon
- 1/4 tsp lemon extract
- Few drops of rose water (optional)*
- 1 cup non-instant polenta
- 1 tsp baking powder
- 1/2-1 tsp ground cardamon
- 1/8 tsp salt
Instructions
- Heat oven to 325. Grease and flour an 8" springform pan.
- Cream butter and sugar until pale and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in pinenuts and the next 5 ingredients.
- In a small bowl, combine the remaining dry ingredients. Stir them into the butter mixture.
- Place mixture into springform pan. Bake for 1 hour.
- Let cool 10 min. and remove the ring of the pan. Let cake cool another 20 min.
- Serve with whipped cream.
- *Rose water is available in middle eastern groceries.