Caramelized Plum And Rosemary Polenta Pound Cake Recipes

PLUM AND POLENTA CAKE

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.

POLENTA POUND CAKE WITH PEACH TOPPING AND MASCARPONE WHIPPED CREAM

Steps:

• Set up a grill for cooking over indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• Spray the bottom of a loaf pan with the cooking spray; line with parchment paper, then spray with cooking spray one more time. Set aside.
• Whisk together the flour, polenta, baking powder and salt. Set aside. To a stand mixer fitted with a paddle attachment, add the butter and granulated sugar. Cream until pale and fluffy, about 5 minutes. Add the eggs and egg yolk and beat again to fully incorporate. Add the ricotta, Greek yogurt, vanilla and orange zest and beat again to combine, scraping down the sides and bottom of the bowl. Add the dry ingredients and mix by hand to incorporate. Pour the batter into the prepared loaf pan, then place on the indirect-heat side of the grill, close the lid of the grill and bake until set and a toothpick inserted in the center comes out clean, 50 minutes to an hour. Remove from the grill and let cool completely.
• For the peach topping: Meanwhile, add the marmalade, orange juice and peaches to a pot, place over indirect heat and bring to a gentle simmer for the flavors to meld together, 3 to 5 minutes.
• Make the mascarpone whipped cream: Beat the heavy cream and confectioners' sugar with a blender until whipped cream forms. Fold in the mascarpone and vanilla.
• Remove the cake from the pan, then slice and serve with the peach topping and mascarpone whipped cream spooned over the top.

POLENTA POUNDCAKE

Steps:

• Preheat oven to 375 degrees F.
• Butter and lightly flour the insides of a 10-inch round cake pan.
• Sift together the flour, polenta, baking powder and salt. Set aside.
• In a mixer, on medium speed, cream the butter until light and fluffy. Add 1 cup of the sugar and beat until pale and fluffy Add almond paste and beat again. Blend in vanilla and almond extracts, then beat in the egg yolks, 1 at a time, being sure that each is mixed in before the next is added. Alternately, beat in small amounts of the sifted dry ingredients and the cream to the butter mixture, beginning and ending with dry ingredients.
• In a clean mixer, beat egg whites until opaque, then add remaining 1/4 cup sugar and beat until whites form soft peaks. Fold into batter gently but thoroughly. Pour the batter into the cake pan. Bake on the middle shelf of the oven for about 60 minutes, or until a tester inserted in the center comes out clean. (Do not test or move the cakes before they have baked for at least 45 minutes since they are delicate and may fall.)
• Allow the cake to cool and when cooled remove from the pan and dust the top with powdered sugar. Cut into eighths or tenths.
• Serve this cake with summer fruits -peaches, nectarines, apricots, berries¿-tossed with a little sugar, freshly squeezed lemon juice and a pinch of gray salt.

ROSEMARY POLENTA POUND CAKE

Steps:

• Mix together buttermilk and polenta; let soak for 45 minutes.
• Preheat oven to 350°. Butter and flour two 8-inch tube cake pans (Bundt pans work well).
• Sift together flour, baking powder, baking soda and salt. Stir in rosemary.
• Cream together butter and sugar until white and fluffy. Add eggs 1 at a time, beating well after each addition. Fold polenta and dry ingredients alternately into creamed mixture, in 3 additions.
• Divide batter between prepared pans.
• Bake about 40 minutes, or until a toothpick inserted into cake comes out clean.
• Let cakes cool 5 minutes before turning out on a wire rack to cool.

CHAI-SPICED PLUM POLENTA CAKE RECIPE BY TASTY

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

LEMON POLENTA POUND CAKE

Steps:

• Preheat the oven to 350°F
• Line a 9x5-inch loaf pan with parchment or waxed paper.
• Combine the cornmeal, flour, baking soda and salt; set aside.
• Beat the egg whites until stiff; set aside.
• Cream the butter, sugar and lemon zest until fluffy, then add the egg yolks and mix well.
• Add the lemon juice and milk alternately with the dry ingredients.
• Blend just until the dry ingredients are moistened.
• Carefully fold in the beaten egg whites.
• Spoon the batter into the prepared pan.
• Bake for 50 to 60 minutes, or until a toothpick inserted near the center of the cake comes out clean.
• Let the cake cool for 15 minutes in the pan before turning out on a rack to cool.
• Remove the lining paper and cool completely.
• Slice, spread with lemon curd, top with whipped cream and berries.

ROSEMARY POLENTA CAKE

Steps:

• Cake: Preheat oven to 350 degrees. Brush a 10-inch Bundt pan with 1 tablespoon butter. Sprinkle with 2 teaspoons rosemary and 2 tablespoons polenta; shake to coat.
• Whisk together flour, baking powder, salt, and remaining 3/4 cup polenta and 4 teaspoons rosemary. In another bowl, whisk together oil, eggs, yolks, and vanilla.
• Beat remaining 1/2 cup butter and the sugar on medium until pale and fluffy, about 3 minutes. Slowly beat in egg mixture until just combined. With mixer on low, add flour mixture in 3 batches; beat until just combined.
• Pour batter into pan. Bake until golden and a toothpick comes out clean, 35 to 40 minutes. Let cool in pan 15 minutes, then turn out onto a wire rack to cool completely.
• Glaze: Whisk together all ingredients until smooth. Drizzle glaze over cake. Cut into wedges; serve.

ROSEMARY ORANGE POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and lightly flour a 9x5-inch loaf pan.
• Whisk flour, baking powder, and baking soda together in a bowl.
• Beat butter in a bowl using an electric mixer until smooth and creamy, about 30 seconds. Gradually beat sugar into butter until light and fluffy; add vanilla extract and beat until incorporated. Beat eggs, 1 at a time, into creamed butter mixture, beating about 1 minute after each addition.
• Beat flour mixture, alternating with sour cream, into creamed butter mixture with the electric mixer on low until batter is just combined. Stir orange zest and rosemary into batter; pour into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

CARAMELIZED PLUM AND ROSEMARY POLENTA POUND CAKE

Steps:

• In a medium saucepan, cook plums with sugar, salt, lemon zest and rosemary over medium heat until fruit is very soft but not falling apart - about 10 minutes. Remove from heat and add cognac. 1. Butter a 5 1/2x10" loaf pan. Line the bottom with parchment paper. 2. Preheat oven to 350 degrees. 3. Sift together flour, baking powder, cornmeal and salt. 4. Cream together butter, rosemary, lemon zest and sugar until very light and fluffy. 5. Add eggs to butter mixture, one at a time, beating well after each addition. 6. Beat in flour mixture, alternating with cognac, just until well-combined. Spoon 2/3 of batter into pan. Evenly distribute 1/4 of prepared plums over batter. Add rest of the batter. Spread remaining fruit over the top and, using a spoon or fork, push pieces down a little. 7. Bake for 60 minutes or until done, testing with a toothpick after 50 minutes. Cool in pan for 10 minutes, then pop out and cool on rack. Notes: * substitute one stick with yogurt or alternative * increase plums from 6 to 10 * cake takes closer to 90 mins * good sliced and toasted