PLUM AND POLENTA CAKE
Provided by Stanley Tucci
Categories Cake Dessert Bake Plum Hominy/Cornmeal/Masa Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 12
Steps:
- 1. Preheat the oven to 350 °F. Grease and lightly flour an 8 x 2-inch round cake pan or an 8-inch springform pan, tapping out any excess flour. Set aside.
- 2. In a small bowl, toss the cornmeal, all-purpose flour, baking powder, and salt. Set aside.
- 3. In a large bowl, beat the butter and granulated sugar together with an electric mixer, until pale yellow and creamy, about 5 minutes. Scrape down the sides of the bowl with a rubber spatula and add the egg yolks, one at a time, beating after each addition. Scrape down the sides of the bowl and add the whole eggs, one at a time, beating after each addition. Mix in the lemon zest and vanilla. Add the dry ingredients and blend until just combined.
- 4. Spread the batter in the prepared pan. Place the plum halves, skin side down, at even intervals on top of the batter. Sprinkle the brown sugar on top of the fruit and batter. Bake until the cake is golden brown on top and a toothpick inserted in the center comes out clean, about 45 minutes.
CHAI-SPICED PLUM POLENTA CAKE RECIPE BY TASTY
Here's what you need: finely ground polenta, finely ground almond flour, baking powder, baking soda, kosher salt, large orange, large eggs, olive oil, maple syrup, vanilla extract, ground cardamom, cinnamon, nutmeg, ground cloves, plums, whipped cream, orange zest
Provided by Mercedes Sandoval
Categories Desserts
Yield 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350°F (180˚C). Grease a 9-inch (23-cm) round cake pan with olive oil, using a paper towel to spread evenly.
- In a large bowl, combine the polenta, almond flour, baking powder, baking soda, and salt. Stir well.
- Zest and juice the orange.
- Add the orange zest and juice to a separate large bowl with the eggs, olive oil, maple syrup, vanilla, cardamom, cinnamon, nutmeg, and cloves. Whisk well to combine.
- Add the dry ingredients to the wet ingredients and gently fold with a rubber spatula until fully incorporated.
- Fold in the diced plums.
- Pour the batter into the prepared pan.
- Arrange the sliced plum decoratively on top of the cake in a circular pattern.
- Bake the cake for 50-55 minutes, until a toothpick inserted in the center comes out clean.
- Let cool for 20 minutes, then remove from the cake pan.
- Slice and serve with whipped cream and more orange zest, if desired.
- Enjoy!
- Nutrition per serving, Not including whipped cream - Calories: 519, Total fat: 42 grams, Sodium: 334 mg, Total carbs: 30 grams, Dietary Fiber: 4 grams, Sugars: 19 grams, Protein: 9 grams
Nutrition Facts : Calories 458 calories, Carbohydrate 23 grams, Fat 38 grams, Fiber 3 grams, Protein 8 grams, Sugar 13 grams
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- Butter a 9-inch springform pan and line with parchment, allowing to go up slightly on the edges to prevent leaking. Butter over the parchment. Place on a parchment line baking sheet. Preheat oven to 350°F.
- Add sugar to a medium sized pot. Carefully pour over water so the sugar is just submerged. Make sure the sides of the pot are clean. Turn heat to medium and bring mixture to a simmer. Allow to simmer until all the water has evaporated and the sugar begins to caramelize. Do not stir during this process. As sugar begins to take on color, you can gently swirl the pan to encourage even browning. Once the sugar reaches an amber color, like maple syrup, remove the pan from the heat and whisk in the butter. Pour immediately into prepared pan.
- Working from the outside of the pan in, place down plum wedges slightly overlapping, in a circular pattern. The bottom of the pan should be completely covered by plums.
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