Polenta Cake With Crimson Grapes From Ellie Krieger  Polenta Cake With Crimson Grapes From Ellie Krieger 2746 polenta cake with crimson grapes from ellie krieger

Polenta Cake With Crimson Grapes From Ellie Krieger

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recipe image  Polenta Cake With Crimson Grapes From Ellie Krieger 76a56dab283ac865c52844fbe5d26764 l

Polenta Cake With Crimson Grapes From Ellie Krieger  Polenta Cake With Crimson Grapes From Ellie Krieger gif base64 R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw
Describe by Randi Baird
  • Prep time
  • Cook time
  • Serves
Creator Notes

This appetizing cake has a country class that lets you concentrate on yourself in a charming farmhouse in the Tuscan wine country. Yellow cornmeal (aka polenta) gives it a delightfully distinctive grainy texture; pure olive oil makes it filthy rich and extremely-moist; and the fresh red grapes it is studded and not utilizing a longer handiest explore admire edible gemstones, the fruit tastes even sweeter and plumper once baked. Sit down and bask in this cake with an espresso, a cup of tea, or perhaps a pitcher of fruity wine.

Excerpted from Total in One: Total, Wholesome Meals in a Single Pot, Sheet Pan, or Skillet by Ellie Krieger. Copyright Ellie Krieger 2019. All rights reserved. —Food52

  • Test Kitchen-Authorized


  • 1 cup

    total-wheat pastry flour

  • 1/2 cup

    yellow cornmeal (exquisite to medium grind)

  • 1 1/2 teaspoons

    baking powder

  • 1/4 teaspoon


  • 1/2 cup

    olive oil, plus more for brushing skillet

  • 1/2 cup

    gentle-tasting honey

  • 2

    extensive eggs

  • 1 teaspoon

    pure vanilla extract

  • 1 teaspoon

    finely grated lemon zest

  • 1 3/4 cups

    medium-measurement red seedless grapes (about 10 ounces), washed and patted dry
  • Confectioners’ sugar (optional)

  1. Preheat the oven to 325°F. Brush a 10-hurry solid-iron or diversified ovenproof skillet with olive oil. Slide together the flour, cornmeal, baking powder, and salt in a medium-measurement bowl.
  2. Beat the olive oil, honey, and eggs in one other medium-measurement bowl till integrated. Lunge in the vanilla and lemon zest, then add the flour mixture in three batches, stirring to incorporate after adding each and every batch. Lunge in half of of the grapes. Switch the batter to the skillet and bake, in the heart of the oven, for 10 minutes, then scatter the rest grapes on top of the cake and proceed to bake till it is golden and a toothpick inserted into the heart comes out trim, 20 to 25 minutes more.
  3. Desire some distance from the oven and let rest in the skillet for 10 to quarter-hour forward of sprinkling with confectioners’ sugar, if desired, and cutting into eight wedges. The cake will preserve for per week in an hermetic container in the refrigerator.

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