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...

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.


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!