WITH JOHN ASH IN THE KITCHEN
LEMON POLENTA CAKE WITH ROSEMARY SYRUP AND BERRIES
This is a delicious rustic cake similar to those made in many parts of Northern Italy. It’s best eaten the day it is made. Key here is to not over-bake the cake. The syrup can be made days ahead and is delicious drizzled on ice cream, pancakes, on a lusty blue cheese or as an unusual sweetener for iced teas. Other woody herbs such as lemon thyme or oregano make equally interesting syrups
Serves 8 1 cup stone ground cornmeal (or 3/4 cup cornmeal plus 1/4 cup polenta) 1/2 cup all-purpose flour 1-1/2 teaspoons baking powder 1/4 teaspoon salt 1 cup sugar 2 large eggs plus 2 egg whites 1/4 cup vegetable oil (plus 1 tablespoon for pan) 2 tablespoons softened butter 1/2 cup plain yogurt 1-1/2 tablespoons grated lemon zest 2 tablespoons fresh lemon juice 1 pint fresh berries Rosemary Syrup (recipe follows) Garnish: Lightly sweetened and whipped cream or crème fraiche and rosemary sprigs. Line bottom of an 8-inch cake pan with parchment or wax paper and lightly oil. Sift cornmeal, flour, baking powder and salt together in a bowl and set aside. In a separate bowl, beat sugar, eggs and egg whites together until creamy. Beat in oil, butter, yogurt, lemon zest and juice until smooth. Fold in dry ingredients until just combined. Do not over mix.
Pour batter into prepared pan and smooth top with a spatula. Bake in a preheated 350-degree oven for 35 - 40 minutes or until toothpick inserted in center comes out clean. Cool for 15 minutes on a rack. Invert, peel off paper and cool completely. Store wrapped in plastic in refrigerator for up to 5 days or frozen for one month. To serve: Cut cake into wedges and place on plates, scatter berries around and drizzle a tablespoon or two of rosemary syrup over berries. Garnish with rosemary sprigs.
Rosemary Syrup 3/4 cup sugar 3/4 cup dry white wine 1/3 cup water 3 tablespoons rosemary leaves 1 large bay leaf 1/2 teaspoon whole peppercorns 3 tablespoons golden balsamic vinegar*
Place all ingredients in a saucepan, bring to a boil, reduce heat and simmer for 10 minutes. Cool, strain and store refrigerated. *Alessi from Italy is widely available. I also like the vinegar from Sparrow Lane in the Napa Valley. sparrowlane.com
46 NorthBaybiz
November 2024
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