Lemon Polenta Cake with Pear Compote

Lemon Polenta Cake with Pear Compote

Benji Ballmer
Recipes

Adapted from Andrea’s Recipes

Ingredients

  • 1¼ cups unbleached all-purpose flour

  • 1 cup granulated sugar

  • ½ cup yellow cornmeal (aka polenta)

  • ½ teaspoon baking soda

  • ¼ teaspoon salt

  • ⅔ cup low-fat buttermilk (or make your own)

  • ¼ cup extra virgin olive oil

  • 2 large eggs

  • 2 teaspoons Meyer lemon zest

Fruit Compote

  • 1 cup apple cider

  • ½ cup golden raisins

  • ½ cup fresh cranberries (rinsed)

  • 1¾ cups finely chopped, peeled pear (about 2)

  • 2 teaspoons fresh Meyer lemon juice

    Directions

    • Preheat oven to 350° F/175° C.

    • CAKE - Lightly spoon flour into dry measuring cups and level with a knife. Whisk together the flour, sugar, cornmeal, baking soda, and salt in the large mixing bowl. Make a well in center of the mixture. In the medium bowl, whisk together the buttermilk, olive oil, eggs, and lemon zest. Add the buttermilk mixture to the flour mixture, stirring until moist. Pour the batter into the prepared pan.

    • Bake in the preheated oven until wooden pick inserted in center comes out clean, about 40 minutes. Cool in the pan for 10 minutes on a wire rack. Remove from the pan and cool completely on a wire rack.

    • FRUIT COMPOTE - While the cake bakes, combine the apple cider and raisins in the small saucepan over medium-high heat and bring to a boil. Reduce the heat, and cook until reduced to ⅔ cup, about 4 minutes. Add the fresh cranberries and cook until the cranberries pop, about 3 minutes. Add the chopped pears and cook just until pears are tender, about 3 minutes. Remove from heat and stir in lemon juice. Serve warm or at room temperature.

2025 Box #37

2025 Box #37