30 Jun Cherry-Olive Oil Polenta Cake / Chef Vitaly Paley
Preheat the oven to 350 degrees. Lightly coat a 10-inch round cake pan with oil.
Mix eggs with sugar, EVOO, vanilla extract, and lemon zest.
In a separate bowl, sift together the flour, baking soda, and salt. Add to the egg mixture along with the polenta (or cornmeal) and mix until combined.
Pour two thirds of the batter into the prepared pan. Evenly distribute the cherries over the batter, covering it completely. Spoon the remaining batter over the cherries allowing the fruit to peek through in spots. Bake until the top and edges are lightly golden and a skewer inserted in the center comes out clean, 50-60 minutes. Remove from the oven to a wire rack and cool in the pan for 10 minutes. Remove from the pan and cool completely on the rack.
Serve with a dollop of crème fraîche.
Ingredients
Directions
Preheat the oven to 350 degrees. Lightly coat a 10-inch round cake pan with oil.
Mix eggs with sugar, EVOO, vanilla extract, and lemon zest.
In a separate bowl, sift together the flour, baking soda, and salt. Add to the egg mixture along with the polenta (or cornmeal) and mix until combined.
Pour two thirds of the batter into the prepared pan. Evenly distribute the cherries over the batter, covering it completely. Spoon the remaining batter over the cherries allowing the fruit to peek through in spots. Bake until the top and edges are lightly golden and a skewer inserted in the center comes out clean, 50-60 minutes. Remove from the oven to a wire rack and cool in the pan for 10 minutes. Remove from the pan and cool completely on the rack.
Serve with a dollop of crème fraîche.