Warm Olive Oil Pistachio Polenta Cake Recipe
Blackberry basil jam, olive oil sea salt ice cream
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Ingredients
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Cake Ingredients
Method
Cake Directions
- 1
Prepare the Polenta
In a saucepan, bring water to a boil. Add salt and then slowly whisk in the polenta. Cook over low heat, stirring frequently, until thickened (about 10 minutes). Remove from heat and let cool slightly.
- 2
Mix the Batter
In a large bowl, whisk together the olive oil and sugar until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- 3
Combine
Fold the cooled polenta into the olive oil mixture. Add baking powder and chopped pistachios, mixing until just combined.
- 4
Bake
Preheat the oven to 350°F (175°C). Pour the batter into a greased 9-inch round cake pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- 5