- 2 cups all-purpose flour
- 1/4 cup polenta
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon pure vanilla extract
- 2 large eggs
- 1 cup granulated sugar
- 1 tablespoon finely grated lemon zest
- 1 cup heavy cream
- 1 teaspoon confectioners' sugar
- Preheat the oven to 325°. Butter a 9-inch springform pan. Sift together the flour, polenta, baking soda and salt. In a small bowl, combine the olive oil, lemon juice and vanilla.
- In a large bowl, beat the eggs with the granulated sugar at medium speed until thick, about 3 minutes. Gradually beat in the oil mixture and the lemon zest. Gently fold in the dry ingredients just until blended.
- Scrape the batter into the prepared pan and bake for about 50 minutes, or until the center springs back when lightly pressed. Let the cake cool on a wire rack for 5 minutes. Remove the side and let cool completely.
- In a medium bowl, whip the heavy cream to soft peaks. Transfer the cake to a serving plate and sift the confectioners' sugar over the top. Serve with the whipped cream.
Olive Oil Make the cake with a buttery extra-virgin olive oil; do not use a pungent oil.
This soft, mildly sweet polenta cake needs a slightly sweet wine, such as a chilled glass of fruity Italian Moscato, to add the desired flourish to the dessert.