Lemon Polenta Cake With Winter Fruit Compote |
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Cake: Cooking spray 1 1/4 cups all-purpose flour 1 cup sugar 1/2 cup yellow cornmeal 1/2 teaspoon baking soda 1/4 teaspoon salt 2/3 cup reduced-fat buttermilk 1/4 cup extra-virgin olive oil 2 large eggs 2 teaspoons grated lemon rind Compote: 1 cup unsweetened apple juice 1/2 cup golden raisins 1/2 cup fresh cranberries 1 3/4 cups chopped, peeled pear (about 2) 2 teaspoons fresh lemon juice |
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To prepare cake: Preheat the oven to 350 degrees. Coat an 8-inch round cake pan with cooking spray. Lightly spoon flour into dry measuring cups, level with a knife. Combine flour and next 4 ingredients in a large bowl, stirring well with a whisk. Combine buttermilk, oil, eggs, and lemon rind, stirring well with a whisk. Add this mixture to flour mixture, stirring until moist. Pour batter into prepared pan. Bake at 350 for 40 minutes or until a cake tester inserted in the center comes out clean. Cool in pan for 10 minutes on a wire rack. Remove from pan and cool completely. To prepare compote: Combine apple juice and raisins in a small saucepan over medium-high heat; bring to a boil. Reduce heat and cook until reduced to 2/3 cup (about 4 minutes). Add fresh cranberries and cook for 3 minutes or until cranberries pop. Add pear and cook for 2 minutes or until pear is tender. Remove from heat, stir in lemon juice. |
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