Sun-Dried Tomato-Pistachio Polenta Cake

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Sun-Dried Tomato-Pistachio Polenta Cake

 

1/3 cup julienned sun-dried tomatoes

3 tablespoons hot water, (optional)

2 large eggs

1/3 cup extra-virgin olive oil

2 tablespoons honey

1 teaspoon dried basil

1 teaspoon dried oregano

1-3/4 cups unbleached all-purpose flour

3/4 cup finely ground polenta, or cornmeal

3/4 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

3/4 cup buttermilk, or low-fat plain yogurt

2/3 cup unsalted pistachios, (2-1/2 ounces)

1/2 cup grated Parmesan cheese, (2 ounces)

 

 

 

 

 

Preheat the oven to 375 degrees F. Butter and flour a 9-inch springform pan or

pie pan.

 

If the tomatoes are dry-packed, cover them with the hot water and let steep for

5 to 10 minutes to soften.

 

In a large bowl, beat the eggs with a whisk or an electric mixer until light.

Blend in the oil, honey, and herbs. In a medium bowl, combine the flour, polenta

or cornmeal, salt, baking powder, and baking soda. Stir to blend. Stir the dry

ingredients into the egg mixture alternately with the buttermilk or yogurt in 2

increments. Beat until smooth. Stir in the tomatoes and any liquid. Reserve 2

tablespoons of the nuts and 2 tablespoons of the cheese for the topping and stir

the remainder into the batter. Spread the batter evenly in the prepared pan and

sprinkle evenly with the reserved nuts and cheese.

 

Bake for 30 minutes, or until the cake is golden brown and a cake tester

inserted in the center comes out clean. Let cool in the pan for 10 minutes, then

unmold right side up on a wire rack. Serve warm or at room temperature, cut into

wedges.

 

Makes one 9-inch cake, Serves 10

 

Author: " Coffee Cakes Simple, Sweet, and Savory " by Lou Seibert Pappas

Source: Global Gourmet dot com

Formatted by Chupa Babi: 07.10.08

 

" This savory tomato herb bread has a delicious polenta and nut crunch in each

golden slice. Nicely moist, with a fine, crumbly texture, it is excellent warm

or cold. Serve it for an Italian-style brunch, lunch, or buffet party. It is

also an ideal complement to a Caesar salad or a lentil or bean soup for a light

meal. "

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