19 June 2010

Polenta Pound Cake

I go crazy for a.) any new baking recipe, b.) something that incorporates almonds or almond extract, and c.) anything with lemon zest. I found this recipe while looking to Deborah Madison for inspiration for a simple yet delicious dinner party dessert and it met all of the above criteria. Give this cake a try if you are looking for something that isn't too sweet and is a little bit different...


Ingredients:
1/4 lb unsalted butter
1 c sugar
zest of 1 lemon (I recommend more than this)
3 eggs
1 tsp vanilla
1/2 t almond extract
1/2 c sour cream or yogurt (I used plain yogurt)
1/2 c plus 2 T cornmeal (I used polenta)
1 c flour
1/2 t baking powder
1/4 t salt
1/2 pine nuts (optional if you don't like nuts)

- Preheat oven to 350. Butter and flour loaf pan.
- Cream butter, sugar, zest until fluffy. Add eggs, then flavorings and yogurt.
- Stir in cornmeal, flour, bkg powder, and salt.
- Spoon batter into loaf pan, shake to remove air pockets.
- Scatter pine nuts on top and press them into the batter.
- Bake until golden and/or toothpick comes out clean (about 1 hour)
- Cool in pan for 10 minutes, then finish cooling on rack.
- I served it with vanilla frozen yogurt and raspberry sorbet and it was quite yummy. But also suggest fresh fruit (blueberries, raspberries, strawberries) and whipped cream or ice cream.

2 comments:

Nisa said...

oh yum! i think you should make one of these on 4th of july weekend. so i can eat it all.

diane said...

Yeah! A new Farmers Market recipe! Thanks a million!