Polenta Cake with Olive Oil and Rosemary

Cake cake cake. I love cake. When there is cake in the house, I will eat it all day long for breakfast, lunch, dinner, and dessert. Just the mere sight of a simple cake makes my body quiver. I get closer, and the smell locks me in. One bite, and I'm sold, it's over, no stopping now.


Polenta. Rosemary. Olive Oil--use the good stuff, something that has a nice fruity flavor (by the way, what is the difference between olive oil and extra virgin olive oil? Virgin means the oil was produced by the use of physical means and no chemical treatment. Extra-virgin olive oil comes from virgin oil production only, contains no more than 0.8% acidity, and is judged to have a superior taste).

Polenta cake with olive oil and rosemary. An experiment. A success. A moist treat full of herby flavor and a soft interior balanced with crunchy notes from the polenta.


I received David Lebovitz's cookbook, Ready for Dessert in the mail, and I just had to make something right away! This cake stuck out to me. It looked like a simple cake to make, I had all of the ingredients, and the olive oil and rosemary intrigued me. Slathered with some butter and a dribble of honey, dunked in some hot coffee or milk, served with fresh nectarines and peaches with a dollop of whipped cream, or eaten sliver by sliver all on its own, this cake has my heart.

Polenta Cake with Olive Oil and Rosemary
from David Lebovitz's Ready for Dessert

makes one 10-inch (25-cm) cake; 10-12 servings

1 tablespoon plus 1/2 cup (4 oz/115 g) unsalted butter, at room temperature

2 teaspoons plus 4 teaspoons finely minced fresh rosemary leaves

2 tablespoons (20 g) plus 3/4 cup (130 g) polenta or stone-ground yellow cornmeal (I used a combo of polenta and cornmeal)

1 cup (140 g) all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

1/2 cup (125 ml) olive oil

5 large eggs, at room temperature

2 large egg yolks

1/2 teaspoon almond extract OR 1 teaspoon vanilla extract

1 1/3 cups (265 g) sugar

Preheat oven to 350 degrees F.

Smear the 1 tablespoon butter all over the inside of a 10-cup (2.5 liter) Bundt cake or tube pan. Sprinkle the 2 teaspoons rosemary evenly into the pan, then dust with the 2 tablespoons (20 g) polenta, tilting the pan to coat the sides.

To make the cake, into a small bowl, sift together the flour, 3/4 cup (130 g) polenta, baking powder, and salt. Set aside. In a separate bowl, whisk together the olive oil, eggs, egg yolks, and almond or vanilla extract.

In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the 1/2 cup (4 oz/115 g) butter and the sugar on medium speed until light and fluffy, 3 to 5 minutes. With the mixer running, slowly dribble in the egg mixture, a little at a time, until completely incorporated. Stir in the flour mixture along with the 4 teaspoons rosemary just until incorporated. Don't overmix.

Scrape the batter into the prepared cake pan and smooth the top. Bake until a toothpick inserted into the cake comes out clean, about 40 minutes. Let cool for about 30 minutes, then invert the cake onto a serving platter.

Serving: This cake goes well with whipped cream and fresh summer fruit or poached pears.

Storage: The cake will keep at room temperature for up to 4 days, well wrapped. It can be frozen for up to 2 months.