Rosemary Olive Oil Polenta Cake with Grapefruit Glaze

Ingredients

• all-purpose flour1 cup
• fine polenta or cornmeal3/4 cup
• sugar3/4 cup
• baking powder2 teaspoons
• eggs3
• olive oil1/2 cup
• plain yogurt1/2 cup
• orange zest1 tablespoon
• fresh rosemary, very finely chopped1 tablespoon
• grapefruit juice1/3 cup
• powdered sugar1/2 cup

Method

1. 1Heat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. 2Whisk flour, polenta, sugar, and baking powder together with a pinch of salt.
3. 3In another bowl, whisk eggs, olive oil, yogurt, orange zest, and rosemary until smooth.
4. 4Fold the wet ingredients into the dry ingredients just until combined.
5. 5Pour into the pan and bake for 30 to 35 minutes until golden and a tester comes out clean.
6. 6Whisk grapefruit juice with powdered sugar to make a thin glaze.
7. 7Cool the cake for 10 minutes, then drizzle with glaze and let it set before slicing.

Tips

• For the cleanest flavor, mince the rosemary very finely so it perfumes the cake without feeling woody.
• Let the cake cool slightly before glazing so the topping soaks in just enough without disappearing.
• A dusting of extra polenta on the pan adds a pleasing rustic crust.

Nutrition