David Lebovitz'S Polenta Cake With Olive Oil And Rosemary Recipe

Name: David Lebovitz'S Polenta Cake With Olive Oil And Rosemary
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon plus 1/2 cup unsalted butter, at room temperature; 2 teaspoons plus 4 teaspoons finely minced fresh rosemary leaves; 2 tablespoons plus 3/4 cup polenta; or stone-ground corn meal; 1 cup all-purpose flour; 2 teaspoons baking powder; 1 teaspoon salt; 1/2 cup olive oil; 5 large eggs, at room temperature; 2 large egg yolks; 1/2 teaspoon almond extract o2 1 teaspoon vanilla extract; 1 1/3 cups sugar

Servings: persons

1 tablespoon plus 1/2 cup unsalted butter, at room temperature
2 teaspoons plus 4 teaspoons finely minced fresh rosemary leaves
2 tablespoons plus 3/4 cup polenta
or stone-ground corn meal
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup olive oil
5 large eggs, at room temperature
2 large egg yolks
1/2 teaspoon almond extract o2 1 teaspoon vanilla extract
1 1/3 cups sugar

1
Preheat the oven to 350u00b0F (175u00b0C).
2
Smear 1 tablespoon butter all over the inside of a 10-cup (2.5-liter) Bundt cake or tube pan. Sprinkle the 2 teaspoons of rosemary evenly into the pan, then dust with the 2 tablespoons (20 g) of polenta, tilting the pan to coat the sides.
3
To make the cake, in a small bowl, sift together the flour, 3/4 cup (130 g) polenta, baking powder, and salt. Set aside. In a separate bowl, whisk the olive oil, eggs, egg yolks, and almond or vanilla extract.
4
In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together 1/2 cup (4 ounces/115 g) butter and the sugar on medium speed until light and fluffy, 3 to 5 minutes. With the mixer running, slowly dribble in the egg mixture, a little at a time, until completely incorporated. Stir in the flour mixture along with the 4 teaspoons of rosemary until just incorporated. Don't over mix.
5
Scrape the batter into the prepared cake pan and smooth the top. Bake until a toothpick inserted into the center comes out clean, about 40 minutes. Let cool for about 30 minutes, then invert the cake onto a serving plate.

915

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon plus 1/2 cup unsalted butter, at room temperature, 2 teaspoons plus 4 teaspoons finely minced fresh rosemary leaves, 2 tablespoons plus 3/4 cup polenta, or stone-ground corn meal, and more.

Yes, David Lebovitz'S Polenta Cake With Olive Oil And Rosemary falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

David Lebovitz'S Polenta Cake With Olive Oil And Rosemary

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