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Kolač z olivnim oljem, pistacijami in grozdjem
#Desserts
Soft, simple and delicious

Pistachio Polenta Cake with Olive Oil and Rosemary

Pistachio Polenta Cake with Olive Oil and Rosemary is a soft, moist and tasty cake recipe, perfect for autumn breakfast or afternoons.

Pistachio Polenta Cake with Olive Oil and Rosemary
Soft, fluffy and moist. This cake is so good! It’s the perfect cake to make in September or October when vines are full of juicy, tasty grapes. This simple Polenta Cake with Olive oil, Pistachios, Grapes, and Rosemary is fragrant, flavorful and simply divine. It’s one of those cakes that you can make during the week, or over the weekend. It stays moist for days, so you can make it a day or two ahead, and then share it with your loved ones. It’s soft all the way through, so both inside and outside. On top, sprinkle it with granulated sugar or icing sugar and some chopped pistachios. At the very bottom of the cake, there’s also a lovely surprise waiting for you: sweet, juicy grapes, that are bursting with fruity flavor and deliciousness.

Pistachio Polenta Cake with Olive Oil and Rosemary

This beautiful cake is a treasure of goodness. There are so many tasty ingredients hidden in it: olive oil, pistachios, grapes, cornmeal (polenta), and rosemary. The combination of all those ingredients is heavenly tasty. Pistachio Polenta Cake isn't one of those cakes that would have only one distinct flavor, for example, a strong olive oil flavor or a strong pistachio flavor. The flavor of all the ingredients is complex and evenly divided, which makes such a delicious, flavorful cake. Not only that, but it's also:

  • a very easy recipe
  • an aromatic Mediterranean cake
  • made in a simple cake pan
  • stays moist and soft for days
  • you can substitute the grapes for figs or blackberries
  • freezes well
  • soft, fluffy and moist
  • dairy-free and vegetarian
  • perfect for fall picnics and the grape harvest

Making the polenta cake batter

 

Making the polenta cake batter with olive oil

 

Pistachio Polenta Cake with Grapes before baking

 

HOW TO MAKE PISTACHIO POLENTA CAKE

This simple polenta cake is easy to make, without any fuss. This is how the process looks like:

  1. In a bowl, beat the egg whites with sugar to stiff peaks
  2. In a separate bowl, mix egg yolks with the rest of the ingredients. In a thin stream, start adding the olive oil
  3. In three additions, fold the egg whites and dry ingredients into the egg yolk mixture
  4. Fold in the grapes
  5. Pour into the prepared cake pan
  6. Bake
  7. Cool
  8. Sprinkle with granulated sugar/icing sugar and/or chopped pistachios
  9. Slice and serve, enjoy

Pistachio Polenta Cake with Olive Oil and Rosemary

 

Pistachio Polenta Cake with Olive Oil and Rosemary and Grapes

 

Can I use other fruits in Polenta Cake?

Yes, you can. Use fresh figs or fresh (or frozen) blackberries.

How long does Pistachio Polenta Cake keep? Can I freeze it?

Keep any leftovers covered, at room temperature, for up to 4 days. You can freeze this tasty Polenta Cake as well. It's better to freeze the whole cake, or half of the cake, instead of slices of it. That way it will keep moist and soft. Freeze for up to 2 months. Defrost by placing it on the kitchen counter, to room temperature, for a couple of hours, or until it's soft and fluffy again.

Kolač z olivnim oljem, pistacijami in grozdjem

 

Narezan Kolač z olivnim oljem, pistacijami in grozdjem

 

Try these delicious autumn desserts as well

 

Lets get cooking!

ONLY A FEW MOMENTS SPENT IN THE KITCHEN AND YOU WILL HAVE THIS FANTASTIC DISH IN FRONT OF YOU.
  • makes
    1
    cake (non-stick removable loose bottom cake pan 20 cm or 8-inches) (10 slices)
  • preparation:
    10
    minutes
  • bake:
    50
    minutes
  • total time:
    60
    minutes

METHOD

  • batter

    In a bowl, beat egg whites with half of the sugar until stiff peaks form. In a separate, clean bowl, mix the egg yolks with vanilla, the rest of the sugar, pinch of salt, lemon zest, and finely chopped rosemary. Mix on high speed for about 2 - 3 minutes or until the mixture is pale and fluffy. Gradually, in a very thin stream, start adding the olive oil, while mixing. The mixture should be glossy and smooth.

  • batter

    Sift finely chopped pistachios, all-purpose flour, cornmeal, and baking powder into a bowl. Set aside. Incorporate 1/4 of the egg whites with the egg yolk mixture. Stir well using a spatula. Gently fold in the rest of the stiff egg whites and dry ingredients (flour mixture) working in batches of three. In the end, gently fold in the grapes.

    Tip
    It's important to use a rubber spatula to fold the ingredients gently. Don't forget to go all the way through to the bottom of the bowl, and scrape the sides as well
    You can use other grape varieties as well.
  • bake

    Pour batter into prepared pan (greased and lightly floured). Use a non-stick removable loose bottom cake pan 20 cm or 8-inches. Place in the preheated oven on the middle rack. Bake for 50 minutes at 175°C / 350 °F or until a wooden pick inserted in the center comes out clean. Remove from the oven and leave the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely (at least 1 hour).

  • serve

    Sprinkle Pistachio Polenta Cake with Olive Oil and Rosemary with granulated sugar or icing sugar and/or chopped pistachios. Slice and serve. Keep any leftovers covered, at room temperature, for up to 4 days.

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