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
Units
Scale
- 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