Extra-virgin olive oil and sugar combine to put a crisp sweet crust on this crumbly treat. The cool simplicity of the unsweetened cream nicely complements the tangy cake. Beautiful Desserts

Jan Newberry
April 1998

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Recipe Summary

Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Notes

Olive Oil

Make the cake with a buttery extra-virgin olive oil; do not use a pungent oil.

Suggested Pairing

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.