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Olive Oil Polenta Cake

Olive Oil Polenta Cake
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Total Time:
1 1/2 hours

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Olive Oil Polenta Cake

- 1/2 C butter, room temp
- 1 T lavender, crushed
- 3/4 C polenta, toasted
- 1 C all purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1/2 C olive oil
- 5 eggs, room temp
- 2 yolks
- 1 tsp vanilla
- 1 & 1/3 c sugar
- 2 C blueberries

To make lavender sugar: process 1 cup white sugar with 1 tsp dried lavender until finely ground. 

To toast polenta: add polenta to dry skillet over medium heat; shake occasionally and toast until lightly browned and fragrant. 

Preheat oven to 325F

Grease 10” round cake pan & dust with lavender sugar.

Sift dry ingredients and set aside. 

Mix eggs, yolks, olive oil, and vanilla in a separate bowl.

Cream butter & sugar until light and fluffy.

Slowly add egg mix to the butter/sugar mix.

Fold in dry mix, plus lavender. 

Toss blueberries in flour; fold into batter. 

Pour into prepared pan (batter will be thick, similar to muffin batter). 

Bake for 40-45 min, or until firm to touch and toothpick is clean of crumbs. 

Cake can be made with different fruits, herbs, or even plain. Try rosemary, thyme, or lemon zest; line pan with thinly sliced citrus, or toss with blackberries instead of blueberries. 

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