F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)

Polenta Cake with Grilled Rhubarb Jam and Mascarpone

  • ACTIVE: 45 MIN
  • TOTAL TIME: 1 HR 30 MIN
  • SERVINGS: makes one 9-inch cake
  • MAKE-AHEAD

To make this fluffy, pleasantly coarse cake extra moist, Steve Corry soaks it in a syrup made with Taylor Griffin's orange blossom honey before serving it with smoky grilled-rhubarb jam and luscious mascarpone cream.

Cake

  1. 1 1/4 cups cake flour
  2. 1/2 cup yellow cornmeal
  3. 2 teaspoons baking powder
  4. 1/4 teaspoon salt
  5. 1 1/2 sticks (6 ounces) unsalted butter, softened
  6. 3/4 cup sugar
  7. 3 large eggs
  8. Finely grated zest of 1 orange
  9. 1 tablespoon fresh orange juice
  10. 3 tablespoons orange blossom honey
  11. 1 tablespoon of water

Jam

  1. 1 1/2 pounds rhubarb stalks
  2. Vegetable oil, for rubbing
  3. 3/4 cup sugar
  4. 2 tablespoons fresh lemon juice

Mascarpone cream

  1. 1 cup heavy cream
  2. 1 teaspoon pure vanilla extract
  3. 2 tablespoons sugar
  4. 1/2 cup mascarpone
  1. Preheat the oven to 350°. Butter a deep 9-inch cake pan. Line the bottom of the pan with parchment paper and butter the paper. In a medium bowl, whisk the cake flour with the cornmeal, baking powder and salt.
  2. In a large bowl, using a handheld electric mixer, beat the butter with sugar until light and fluffy. Beat in the eggs one at a time, beating well between additions. Beat in the orange zest and juice, then gradually beat in the dry ingredients at low speed until almost blended. Using a rubber spatula, gently fold the batter until smooth.
  3. Scrape the batter into the prepared pan and bake for about 30 minutes, until the cake springs back when lightly pressed. Transfer the pan to a rack and let cool. While the cake is still slightly warm, invert it onto the rack and peel off the paper. Whisk the honey with the water and brush the honey syrup over the cake until evenly glazed. Let the cake cool completely.
  4. Light a grill or heat a grill pan. Rub the rhubarb with oil and grill over high heat until lightly charred, about 2 minutes per side. Coarsely chop the rhubarb.
  5. In a large saucepan, combine the sugar and lemon juice and bring to a simmer over moderate heat, stirring, until the sugar starts to melt, about 3 minutes. Add the chopped rhubarb and simmer, stirring often, until the rhubarb releases its juices and cooks down to a thick jam, about 10 minutes.
  6. In a large stainless steel bowl, beat the cream and vanilla until softly whipped. Add the sugar and beat until firm. Beat in the mascarpone until smooth.
  7. Cut the cake into wedges. Spoon the rhubarb jam alongside and top with the mascarpone cream.
Make Ahead The cake can be kept covered at room temperature overnight. The rhubarb jam and mascarpone cream can be refrigerated overnight. Bring the rhubarb jam to room temperature before serving.

Suggested Pairing

Moscato d'Asti, a lightly sparkling, lightly sweet wine from Italy's Piedmont region, has a fresh, tangerine-scented liveliness that makes it a terrific partner for not-too-sweet desserts—Corry's polenta cake is a case in point. Ideally, Moscato d'Asti should be drunk the same year it's released; aging merely dulls its youthful vivaciousness.

You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.