What do you get when you bake a cake made with polenta and olive oil instead of butter, then serve it with grilled apricots, raspberries soaked in raspberry vinegar, vanilla ice cream, balsamic glaze, and fresh basil? Something that sounds like too many flavours and turns out to be exactly the right number.
The cake has a grainy, cornbread-like texture that holds up to the wet toppings without getting soggy. It is moist and slightly fruity from the olive oil. Baked at 350°F (175°C) for 30-35 minutes in a small pan. This is the one I pull out when we have people over and I want to do something that looks impressive but isn’t.
Tips for Making Polenta Cake with Grilled Apricots
Soak the raspberries while the cake bakes
Fresh raspberries in raspberry vinegar. By the time the cake is done, the berries have softened and the vinegar has turned into a fruity, tangy syrup. 
Use the berries and their liquid together as a topping. The vinegar syrup mixes with the balsamic glaze on the plate.
Grill the apricots cut-side down
Halve and pit the apricots. Grill cut-side down over medium heat until softened and marked, about three minutes.
Grilled apricots become sweeter and slightly smoky. They pair with the earthy polenta cake better than raw fruit does.
Olive Oil Polenta Cake with Grilled Apricots and Berries
- Total Time: 55 minutes
- Yield: Serves 8
Description
This soft polenta cake is paired with grilled apricots and raspberries soaked in raspberry vinegar, topped with ice cream, balsamic glaze, and fresh basil for a sweet, savory, tart, and creamy delight.
Ingredients
- 1 cup polenta
- 1/2 cup olive oil
- 1 cup sugar
- 3 eggs
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 apricots, halved
- 1 cup raspberries
- 1/4 cup raspberry vinegar
- Vanilla ice cream
- Balsamic glaze
- Fresh basil leaves
Instructions
- Preheat the grill to medium heat.
- In a bowl, mix polenta, olive oil, and sugar until combined.
- Add eggs one at a time, mixing well after each addition.
- In another bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into a greased cake pan and bake for 30-35 minutes or until a toothpick inserted comes out clean.
- While the cake is baking, soak raspberries in raspberry vinegar.
- Grill apricot halves until slightly soft and caramelized.
- Serve slices of polenta cake topped with grilled apricots, raspberries, a scoop of vanilla ice cream, a drizzle of balsamic glaze, and fresh basil.
Notes
I used a small, 6 inch cake pan for this recipe. The cake rose above the rim but did not spill over the sides, though I did place the cake pan on a baking sheet just to be safe. If you use a standard 9 inch, you may need to reduce the baking time.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25
- Sodium: 150
- Fat: 18
- Carbohydrates: 45
- Fiber: 2
- Protein: 5
Frequently Asked Questions
What is raspberry vinegar?
Vinegar infused with raspberries. It is fruity, tart, and pink. Available in specialty food stores. If unavailable, soak the raspberries in a tablespoon of balsamic vinegar mixed with a teaspoon of honey.
Can I use a larger pan?
The recipe uses a six-inch pan, which makes a tall cake. A nine-inch pan works but the cake will be thinner and may need less baking time. Check at twenty minutes.
Can I skip the balsamic glaze?
You can, but it ties the fruit and the cake together. A drizzle of honey is a simpler alternative with a similar effect.
