David Lebovitz's Polenta Cake with Olive Oil and Rosemary

Updated August 09, 2018

Ever since my first batch of olive oil gelato was churned in my ice cream maker I've had olive oil-based desserts on the brain. This Polenta Cake with Olive Oil and Rosemary from Ready for Dessert by David Lebovitz was next on my list.

Olive oil, rosemary, and polenta are natural partners in, say, a rosemary braised lamb shank served over creamy polenta, but aren't usually the ingredients in a post-dinner sweet. I've made plenty of polenta cakes and olive oil cakes in the past but never thought to use both in the same recipe, and the rosemary? Well, there was no question in my mind that it would be a happy addition.

Lebovitz's version is an eggy, moist, and light. The cake itself takes on a golden yellow hue from the eggs, polenta and olive oil, and the little minced pieces of rosemary speckle it with green-black flecks. In the tradition of Italian cakes, it's not overly sweet and would be the ideal accompaniment for a glass of Marsala or sherry to end a meal, or as a little mid-afternoon pick-me-up.

Or you could go the all olive oil route by matching a slice of the Polenta Cake with Olive Oil and Rosemary with a scoop of olive oil gelato, and finish it with a drizzle of olive oil and a sprinkling of sea salt and rosemary.

Polenta Cake with Olive Oil and Rosemary

- makes one 10-inch cake (10 to 12 servings) -

Adapted from Ready for Dessert by David Lebovitz.

Recipe Details

David Lebovitz's Polenta Cake with Olive Oil and Rosemary

Prep 20 mins

Cook 40 mins

Cooling Time: 30 mins

Total 90 mins

Serves 10 to 12 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 1 cup 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 or 1 teaspoon vanilla extract
1 1/3 cups sugar

Directions

Preheat the oven to 350°F (175°C).
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.
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.
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.
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.
Storage: The cake will keep at room temperature for up to 4 days, well wrapped. It can be frozen for up to 2 months.

Nutrition Facts (per serving)
379	Calories
22g	Fat
40g	Carbs
6g	Protein

Nutrition Facts
Servings: 10 to 12
Amount per serving
Calories	379
% Daily Value*
Total Fat 22g	28%
Saturated Fat 8g	41%
Cholesterol 149mg	50%
Sodium 359mg	16%
Total Carbohydrate 40g	15%
Dietary Fiber 1g	5%
Total Sugars 22g
Protein 6g
Vitamin C 0mg	1%
Calcium 78mg	6%
Iron 2mg	9%
Potassium 98mg	2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.