CITRUS OLIVE OIL AND ROSEMARY POLENTA CAKE WITH PISTACHIO ICING

CITRUS OLIVE OIL AND ROSEMARY POLENTA CAKE WITH PISTACHIO ICING

CITRUS OLIVE OIL AND ROSEMARY POLENTA CAKE WITH PISTACHIO ICING

– Chef Mynhardt

Say hello to your Christmas feast’s perfect grand finale! This rich, fluffy polenta cake is layered with creamy pistachio icing and infused with Willow Creek’s lemon and blood orange olive oil. Go on! Make this festive season one for the books!

I have always been in love with polenta cakes – I could easily be transported to a Merchant Ivory production somewhere on the coast of Italy just thinking about it.

This cake takes some time and effort to prepare but the results will have you dreamily floating back to the cake stand for some more.  Eaten on its own or served as a dessert this simple show stopper is sure to wow your guests.

The subtle flavour of the Blood Orange and Lemon Olive Oil combined with the rosemary and nutty pistachio shouts for a glass of chilled Cathedral Cellar Chardonnay – delicate enough not to overpower the wine.

Serve the cake with some fresh ginger ice cream for further dreamy flight of flavour

Serves: 6 – 8 |  Prep Time:  30 minutes  |  Baking time: 50 minutes  |  Oven Temperature:  175 degrees

Ingredients:

  1. 5 egg whites
  2. 150 g castor sugar
  3. 5 egg yolks
  4. 1 sprig of rosemary chopped
  5. 1 teaspoon of vanilla extract
  6. Zest of one lemon
  7. 2,5 ml of salt
  8. 75 ml of Willow Creek Blood Orange Olive Oil
  9. 75 ml of Willow Creek Lemon Olive Oil
  10. 65 g of flour
  11. 80 g of polenta
  12. 50 g of fine coconut
  13. 5 ml of baking powder
  14. 100 g of fresh white grapes

Method:

  1. Prepare a 20 cm spring form baking tin with baking paper and cooking spray
  2. The success of this cake lies in the preparation of two wet batters that gets combined with the dry ingredients
  3. Whip the egg whites with half of the castor sugar (75 g) till stiff peaks form set aside
  4. Whip the egg yolks with the chopped rosemary, vanilla, lemon zest and salt.
  5. Combine the two olive oils and whip into the egg yolk mixture in a slow and steady stream – it should be light and fluffy – gently fold the egg white and yellow olive oil wet mixes together very very gently
  6. Sift the flour, polenta, coconut and baking powder over the wet batter and gently fold into the mixture
  7. Spoon the mixture gently into the prepared baking tin and gently push the white grapes into the batter
  8. Bake at 175 degrees for 50 minutes, remove and let it cool down

For the icing: Combine 250 g of icing sugar with 25 ml of olive mix and gently pour over the cake, garnish with a cup full of chopped pistachio nuts

Mynhardt Joubert

Home Chef, Foodie, Food Stylist, Lover of Beauty