Caramelized Plum And Rosemary Polenta Pound Cake Recipes

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CHAI-SPICED PLUM POLENTA CAKE RECIPE BY TASTY



Chai-Spiced Plum Polenta Cake Recipe by Tasty image

Here's what you need: finely ground polenta, finely ground almond flour, baking powder, baking soda, kosher salt, large orange, large eggs, olive oil, maple syrup, vanilla extract, ground cardamom, cinnamon, nutmeg, ground cloves, plums, whipped cream, orange zest

Provided by Mercedes Sandoval

Categories     Desserts

Yield 8 servings

Number Of Ingredients 17

1 ½ cups finely ground polenta
1 ½ cups finely ground almond flour
1 teaspoon baking powder
½ teaspoon baking soda
1 pinch kosher salt
1 large orange, washed
4 large eggs, beaten
1 cup olive oil, plus more for greasing
½ cup maple syrup, plus 2 tablespoons
1 teaspoon vanilla extract
1 teaspoon ground cardamom
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ground cloves
2 plums, pitted and diced, plus 1, sliced into 1/2 inch (1 cm) wedges, divided
whipped cream, for serving
orange zest, for serving

Steps:

  • Preheat the oven to 350°F (180˚C). Grease a 9-inch (23-cm) round cake pan with olive oil, using a paper towel to spread evenly.
  • In a large bowl, combine the polenta, almond flour, baking powder, baking soda, and salt. Stir well.
  • Zest and juice the orange.
  • Add the orange zest and juice to a separate large bowl with the eggs, olive oil, maple syrup, vanilla, cardamom, cinnamon, nutmeg, and cloves. Whisk well to combine.
  • Add the dry ingredients to the wet ingredients and gently fold with a rubber spatula until fully incorporated.
  • Fold in the diced plums.
  • Pour the batter into the prepared pan.
  • Arrange the sliced plum decoratively on top of the cake in a circular pattern.
  • Bake the cake for 50-55 minutes, until a toothpick inserted in the center comes out clean.
  • Let cool for 20 minutes, then remove from the cake pan.
  • Slice and serve with whipped cream and more orange zest, if desired.
  • Enjoy!
  • Nutrition per serving, Not including whipped cream - Calories: 519, Total fat: 42 grams, Sodium: 334 mg, Total carbs: 30 grams, Dietary Fiber: 4 grams, Sugars: 19 grams, Protein: 9 grams

Nutrition Facts : Calories 458 calories, Carbohydrate 23 grams, Fat 38 grams, Fiber 3 grams, Protein 8 grams, Sugar 13 grams

CARAMELIZED VEGETABLE AND POLENTA CAKE



Caramelized Vegetable and Polenta Cake image

I love polenta (and caramelized vegetables), so this recipe really appeals to me. Prep time doesn't include the cooking, cooling and peeling of the capsicums!

Provided by JustJanS

Categories     Breads

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 11

2 red capsicums
2 green capsicum
1 large onion, thickly, sliced
2 cloves garlic, crushed
2 tablespoons sugar
20 ml red wine vinegar
500 ml milk
875 ml chicken or 875 ml vegetable stock
1 1/2 cups polenta
165 ml cream
1/4 cup parmesan cheese

Steps:

  • Halve, brush with oil and bake the capsicums in a hot oven until blackened and blistered, then cool in a paper bag for about 20 minutes.
  • Remove the skins and cut into thick slices.
  • Heat the oil and fry the onion and garlic, stirring until the onion is soft and golden brown.
  • Add the capsicums, sugar and vinegar and cook, stirring until caramelized.
  • Remove from the heat.
  • Bring the milk and stock to the boil.
  • Stir in the polenta and cook stirring for about 5 minutes.
  • Stir in the cream and cheese and pour into a greased and lined 22cm spring form pan.
  • Put the capsicum mixture over the top and cook at 220c for 15 minutes.

POLENTA WITH ROSEMARY AND PARMESAN



Polenta with Rosemary and Parmesan image

Creamy polenta is seasoned with Parmesan and rosemary -- delicious served with osso buco (braised lamb or veal shanks). This is excellent without the rosemary if you don't care for the flavor.

Provided by food-dancer

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 1h

Yield 12

Number Of Ingredients 9

2 ¾ cups low-sodium chicken broth
2 cups water
1 ½ cups milk
3 cloves garlic, minced
1 ½ teaspoons chopped fresh rosemary
1 teaspoon salt
1 ½ cups yellow cornmeal
½ cup shredded Parmesan cheese, or more if desired
salt and black pepper to taste

Steps:

  • In a saucepan, bring to a boil the chicken broth, water, milk, garlic, rosemary, and salt. Gradually whisk in cornmeal, set heat to medium-low, and simmer the cornmeal mixture until thick and creamy, stirring often to prevent lumps, about 15 minutes. Remove from the heat, and stir in the Parmesan cheese until well combined.
  • Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart casserole. Spoon the polenta into the prepared casserole, adding more Parmesan cheese if desired. Sprinkle the top with salt and pepper.
  • Bake in the preheated oven until the polenta is bubbling and golden brown on top, about 30 minutes.

Nutrition Facts : Calories 98.6 calories, Carbohydrate 15.6 g, Cholesterol 5.8 mg, Fat 1.9 g, Fiber 0.7 g, Protein 4.3 g, SaturatedFat 1.1 g, Sodium 291.2 mg, Sugar 1.9 g

WSJ: PLUM POLENTA POUND CAKE



WSJ: PLUM POLENTA POUND CAKE image

Categories     Cake     Dessert     Plum

Yield 8 servings

Number Of Ingredients 20

PREPARED PLUMS: large plums, pitted and cut into 6-8 wedges each
1/3 cup sugar
Pinch of salt
1 teaspoon finely grated lemon zest
1 teaspoon finely minced fresh rosemary
2 tablespoons cognac (or rum or any brandy)
CAKE:
Ingredients
½ pound unsalted butter, plus more for buttering loaf pan
1½ cups all-purpose flour
1 tablespoon baking powder
1 cup yellow cornmeal
½ teaspoon salt
2 tablespoons finely minced fresh rosemary
Zest of 1 lemon
1 cup sugar
3 eggs
2 tablespoons cognac (or any brandy)
Prepared plums (recipe below)
Note: All ingredients should be at room temperature

Steps:

  • PREPARED PLUMS: Total Time:10 minutes In a medium saucepan, cook plums with sugar, salt, lemon zest and rosemary over medium heat until fruit is very soft but not falling apart, about 10 minutes. Remove from heat. Add cognac. CAKE: 1. Butter a 5½x10-inch loaf pan. Line the bottom with parchment paper. Butter paper. Set pan aside. 2. Preheat oven to 350 degrees. 3. Sift together flour, baking powder, cornmeal and salt. 4. Cream together butter, rosemary, lemon zest and sugar until very light and fluffy. 5. Add eggs to butter mixture, one at a time, beating well after each addition. 6. Beat in flour mixture, alternating with cognac, just until well-combined. Spoon 2/3 of batter into pan. Evenly distribute one-quarter of prepared plums over batter. Add rest of the batter. Spread remaining fruit over the top and, using a spoon or fork, push pieces down a little. 7. Bake for 60 minutes or until done, testing with a toothpick after 50 minutes. Cake should be nicely brown, pulling away from the edges of the pan and not too dry. Cool in pan for 10 minutes, then invert cake onto your hand or a rack and quickly re-invert it onto another rack. 8. Serve warm or at room temperature. (The cake is also delicious sliced and toasted.)

POLENTA POUNDCAKE



Polenta Poundcake image

Provided by Michael Chiarello : Food Network

Categories     dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 12

1 1/2 cups all-purpose flour
3/4 cup polenta, fine grind
1 teaspoon baking powder
Pinch salt
3/4 cups sweet unsalted butter (1 1/2 sticks)
1 1/4 cups sugar
1/2 cup almond paste
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
6 large eggs, separated
1 cup heavy cream
Powdered sugar, for serving

Steps:

  • Preheat oven to 375 degrees F.
  • Butter and lightly flour the insides of a 10-inch round cake pan.
  • Sift together the flour, polenta, baking powder and salt. Set aside.
  • In a mixer, on medium speed, cream the butter until light and fluffy. Add 1 cup of the sugar and beat until pale and fluffy Add almond paste and beat again. Blend in vanilla and almond extracts, then beat in the egg yolks, 1 at a time, being sure that each is mixed in before the next is added. Alternately, beat in small amounts of the sifted dry ingredients and the cream to the butter mixture, beginning and ending with dry ingredients.
  • In a clean mixer, beat egg whites until opaque, then add remaining 1/4 cup sugar and beat until whites form soft peaks. Fold into batter gently but thoroughly. Pour the batter into the cake pan. Bake on the middle shelf of the oven for about 60 minutes, or until a tester inserted in the center comes out clean. (Do not test or move the cakes before they have baked for at least 45 minutes since they are delicate and may fall.)
  • Allow the cake to cool and when cooled remove from the pan and dust the top with powdered sugar. Cut into eighths or tenths.
  • Serve this cake with summer fruits -peaches, nectarines, apricots, berries¿-tossed with a little sugar, freshly squeezed lemon juice and a pinch of gray salt.

CARAMELIZED PLUM AND ROSEMARY POLENTA POUND CAKE



CARAMELIZED PLUM AND ROSEMARY POLENTA POUND CAKE image

Categories     Plum

Number Of Ingredients 18

Prepared Plums
6 large plums cut into 8 wedges each
1/3 cup sugar
pinch of salt
1 teaspoon lemon zest
1 teaspoon finely minced fresh rosemary
2 tablespoons cognac
Cake Batter
1/2 pound (2 sticks) butter
1 1/2 cups flour
1 tablespoon baking powder
1 cup yellow cornmeal
1/2 teaspoon salt
2 tablespoons finely minced fresh rosemary
zest of 1 lemon
1 cup sugar
3 eggs
2 tablespoons cognac

Steps:

  • In a medium saucepan, cook plums with sugar, salt, lemon zest and rosemary over medium heat until fruit is very soft but not falling apart - about 10 minutes. Remove from heat and add cognac. 1. Butter a 5 1/2x10" loaf pan. Line the bottom with parchment paper. 2. Preheat oven to 350 degrees. 3. Sift together flour, baking powder, cornmeal and salt. 4. Cream together butter, rosemary, lemon zest and sugar until very light and fluffy. 5. Add eggs to butter mixture, one at a time, beating well after each addition. 6. Beat in flour mixture, alternating with cognac, just until well-combined. Spoon 2/3 of batter into pan. Evenly distribute 1/4 of prepared plums over batter. Add rest of the batter. Spread remaining fruit over the top and, using a spoon or fork, push pieces down a little. 7. Bake for 60 minutes or until done, testing with a toothpick after 50 minutes. Cool in pan for 10 minutes, then pop out and cool on rack. Notes: * substitute one stick with yogurt or alternative * increase plums from 6 to 10 * cake takes closer to 90 mins * good sliced and toasted

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  • Butter a 9-inch springform pan and line with parchment, allowing to go up slightly on the edges to prevent leaking. Butter over the parchment. Place on a parchment line baking sheet. Preheat oven to 350°F.
  • Add sugar to a medium sized pot. Carefully pour over water so the sugar is just submerged. Make sure the sides of the pot are clean. Turn heat to medium and bring mixture to a simmer. Allow to simmer until all the water has evaporated and the sugar begins to caramelize. Do not stir during this process. As sugar begins to take on color, you can gently swirl the pan to encourage even browning. Once the sugar reaches an amber color, like maple syrup, remove the pan from the heat and whisk in the butter. Pour immediately into prepared pan.
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