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ROSEMARY, FIG & LEMON POLENTA CAKE (DAIRY FREE).

Print Recipe

Ingredients
  

  • ¾ cup medium grind cornmeal
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon sea salt
  • 1 tablespoon chopped rosemary leaves
  • ½ cup Earth Balance Buttery Sticks room temperature, 1 stick
  • ¼ cup sugar
  • ¼ cup honey
  • 2 eggs
  • ¼ cup + 2 tablespoons olive oil
  • ¼ cup lemon juice
  • 1 tablespoon lemon zest
  • 1 tablespoon pure vanilla extract
  • 5-7 fresh figs sliced

to top

  • extra lemon zest
  • extra olive oil
  • extra honey
  • extra rosemary
  • flaky sea salt

Instructions
 

  • Preheat the oven to 350ºLine an 8" cake pan with parchment paper, but the paper and sides of the pan, and dust with flour.
  • In a medium bowl, whisk together the cornmeal, flour, baking powder, salt, and rosemary. In a large bowl, cream the Earth Balance, sugar, and honey with a hand mixer until smooth. Ad the eggs and olive oil and continue to beat until creamy. Add the lemon juice, lemon zest, and vanilla, and beat to incorporate. Gently fold in the dry mixture a bit at a time, mixing with a silicone spatula just until combined.
  • Pour batter into prepared cake pan, add half the fig slices (partially submerging theand bake for 28-32 minutes on the middle rack, until a toothpick comes out clean. Cool on a wire rack, then top with fresh figs, rosemary, a drizzle of honey, and some lemon zest.