Sweet So-Long To Summer!
There are so many ways to celebrate the end of the summer season. This is one of the delicious treats that you can make at the peak of fig season. This cake is a rustic but delicious dessert, and it’s a great fit for a casual outdoor lunch or dinner. The perfect finishing touch, Polenta Cake with Figs and Rosemary! It’s so good! The secret ingredient is balsamic vinegar!
I ❤️ love to combine the flavors of fig and rosemary. I’m also a fan of a not-too-sweet dessert, especially if it’s topped with whipped cream. If you’re up for it, give the balsamic whipped cream a try. It’s a sweet surprise and perfectly matched for this uncommon cake. You can use any variety of figs you like best.
Dream A Little Dream
This combination of ingredients makes me want to close my eyes ☺️ and pretend I’m in the Tuscan country side. That’s what I do when we go to our little spot at home we named 🥂Chardonnay Point.
We’re lucky to be able to enjoy the outdoors for much of the year in California. If your summer season’s coming to an end……it’s time to cease the day (or evening) and get out and enjoy it! The days are getting shorter so quickly.
I’m looking forward to the upcoming change in seasons and hopefully to a little chill to the air. With the approach of 🍁🍂 autumn, take a little time for yourself and relax with a rustic little picnic and top it off with a 🍷wine-country style Polenta Cake with Figs and Rosemary!
If I know You’re Coming, I’ll 👩🏻🍳 Bake A Polenta Cake with Figs and Rosemary 🍰
Let’s face it, most of us only eat dessert when we’re expecting guests, am I right? Well, here’s your excuse! Invite some friends for dinner and bake a cake!
The Cake – Polenta Cake with Figs and Rosemary
Preheat your oven to 350°. Grease and lightly flour an 9 inch spring form pan. You could also use an 9 inch cake pan.
In a small bowl, add the dry ingredients – 2/3rds cup finely ground cornmeal, 1 cup all-purpose flour, 2 teaspoons baking powder, 1/4 teaspoon salt, mix to combine and set aside.
Into the bowl of your electric mixer with the paddle attachment, cream together 3/4 cup softened, unsalted butter with 3/4 cup of granulated sugar until pale and creamy, about 5 minutes, scraping down the sides half way through. Next, add 4 egg yolks, one at a time, making sure to combine fully before adding the next, then add 2 whole eggs, one at a time. Add 2 teaspoons of very finely minced rosemary. Next add the zest of 1 lemon, about 1 teaspoon. Add 1 teaspoon of pure vanilla extract and 1 tablespoon balsamic vinegar. Now add 1 cup of chopped figs.
Add the dry ingredients to the wet and mix until just combined.
Pour the batter into the prepared pan.
Bake the cake until the top is golden brown and a toothpick inserted in the center comes out nearly clean, about 45 minutes.
Let the cake cool completely, then remove from the pan.
This Tops The Cake! – Whipped Cream with Balsamic Vinegar
Serve the cake with a dollop of balsamic whipped cream! Into the mixer with the whip attachment, add 1 pint of heavy whipping cream, 1 teaspoon vanilla extract, 1 teaspoon confectioners sugar and 1 tablespoon of balsamic vinegar. Whip until it’s light with soft folds.
Enjoy!
Polenta Cake with Figs and Rosemary
Ingredients
For the Cake
- 2/3 cup finely ground cornmeal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 3/4 cup butter, softened
- 3/4 cup granulated sugar
- 4 egg yolks
- 2 large eggs
- 2 teaspoons very finely chopped rosemary
- 1 tablespoon balsamic vinegar
- 1 teaspoon vanilla extract
- 1 teaspoon grated lemon zest
- 4-6 chopped figs for 1 cup
For the Balsamic Whipped Cream
- 1 pint heavy whipping cream
- 1 tablespoon confectioners sugar
- 3 tablespoons balsamic vinegar
Instructions
- Preheat your oven to 350°. Grease and lightly flour an 8 x 2 cake pan or 8 inch spring form pan.
- In a small bowl, add the dry ingredients - 1/2 cup finely ground cornmeal, 1 cup all-purpose flour, 2 teaspoons baking powder, 1/4 teaspoon salt, mix to combine and set aside.
- Into the bowl of your electric mixer with the paddle attachment, cream together 3/4 cup softened, unsalted butter with 3/4 cup of granulated sugar until pale and creamy, about 5 minutes, scraping down the sides half way through. Next, add 4 egg yolks, one at a time, making sure to combine fully before adding the next, then add 2 whole eggs, one at a time. Add 2 teaspoons of very finely minced rosemary. Next add the zest of 1 lemon, 1 tablespoon balsamic vinegar and 1 teaspoon of pure vanilla extract. Add 1 cup chopped figs and mix to combine.
- Add the dry ingredients to the wet and mix until just combined. Pour into the prepared cake pan. Slice 6 figs in half.
- Bake the cake until the top is golden brown and a toothpick inserted in the center comes out nearly clean, about 45 minutes. Let the cake cool completely, then remove from the pan.
For the Whipped Cream:
- Into the mixer with the whip attachment, add 1 pint of heavy whipping cream, 1 teaspoon vanilla extract, 1 teaspoon confectioners sugar and 3 tablespoons of good quality balsamic vinegar. Whip until it's light with soft folds, careful not to over whip the cream.
