Sex and the Kitchen is the personal website of San Francisco chef Andrea Froncillo. Andrea celebrates romance and cooking, encouraging you to slow down and enjoy life’s pleasures - from the foods and flavors that surround you…to the lover you embrace.

Polenta Cake with Pine Nuts & Rosemary

This simple, rustic cake is one of my favorite things to eat with coffee... it's a snap to make, and it feels warm and satisfying on these cooler days. The lemon juice gives it a hint of tang, and the rosemary adds a nice herbal flavor. Perfect with a little butter... or without.

Ingredients: Print Ingredients

- 1 cup (2 sticks) unsalted butter, softened
- 1 cup all-purpose flour
- 1 cup sugar
- Juice of 1 1/2 lemon
- 3 large eggs
- 1 sprig fresh rosemary, finely chopped
- 1 cup fine polenta (cornmeal)
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup toasted pine nuts
- 1/4 cup chopped toasted hazelnuts
- 1/2 teaspoon chopped rosemary for garnish


Preheat oven to 350 degrees Farenheit. Butter a 9x5 inch loaf pan and dust lightly with flour. In an electric mixer bowl, combine the butter and sugar at medium speed until soft, about 2 1/2 minutes. Turn the mixer speed to low, and add the eggs, one at a time. Add lemon juice and herbs, and beat until fluffy.

In a separate bowl, combine the flour, baking powder, salt and cornmeal. Turn mixer back on and add the flour mixture, 1/2 cup at a time, until fully incorporated. With a wooden spoon, stir in the nuts. Pour the batter into the loaf pan and sprinkle with remaining rosemary.

Bake for about 55 minutes, or until the top is golden brown and the sides pull away from the pan. A knife inserted into the middle should come out clean.

Invert pan on a wire rack to remove cake. Let cool. Slice and eat while warm, or store in an airtight container for up to 3 days.

How To Serve:

Click here for a printable version of the recipe.

E-mail this recipe to a friend.

  Search Again

Powered by
Webteacher's Webdata