Name: Pistachio Polenta Cake with Olive Oil and Rosemary
Prep time: 10 min
Total time: 60 min
Yield: makes 1 cake (non-stick removable loose bottom cake pan 20 cm or 8-inches) (10 slices)
Cuisine: Mediterranean
Ingredients: 5 egg whites; 150 g sugar (¾ cup or 5.3 oz); 3 egg yolks, medium size; 1/2 tsp vanilla seeds or aroma; 1 tsp lemon zest (bio); 1 sprig fresh rosemary; 140 g olive oil (¾ cup or 5 oz); 50 g finely chopped unsalted pistachios (1/2 cup or 1.8 oz); 65 g all-purpose flour (1/2 cup or 2.3 oz); 80 g cornmeal (polenta) (1/2 cup + 1tsp or 2.8 oz); 1/4 tsp baking powder; 100 g fresh white grapes (1 cup or 3.5 oz); icing sugar and/or chopped pistachios for serving

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

HOW TO MAKE PISTACHIO POLENTA CAKE

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

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

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.

Try these delicious autumn desserts as well

Ingredients

Pistachio Polenta Cake with Olive Oil and Rosemary

5 egg whites

150 g sugar (¾ cup or 5.3 oz)

3 egg yolks, medium size

1/2 tsp vanilla seeds or aroma

1 tsp lemon zest (bio)

1 sprig fresh rosemary

140 g olive oil (¾ cup or 5 oz)

50 g finely chopped unsalted pistachios (1/2 cup or 1.8 oz)

65 g all-purpose flour (1/2 cup or 2.3 oz)

80 g cornmeal (polenta) (1/2 cup + 1tsp or 2.8 oz)

1/4 tsp baking powder

100 g fresh white grapes (1 cup or 3.5 oz)

icing sugar and/or chopped pistachios for serving

Tools and equipment

bowl

electric mixer

kitchen knife

cutting board

sieve

rubber spatula

non-stick removable loose bottom cake pan 20 cm or 8-inches

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.