From Our Pantry to Yours
Cart 0

Recipe|ROSEMARY GRAPEFRUIT POLENTA CAKE

Rosemary grapefruit cake

(Rosemary Grapefruit)

 

3/4c Corn Meal (stone ground) 

1c flour

2 tsp baking powder

1 tsp salt

2 tsp chopped Rosemary 

Zest of 1 grapefruit 

 

3/4c olive oil 

1 1/4c sugar 

1 jar Rosemary Grapefruit marmalade 

4 eggs (large)

 

1 Grapefruit - rind cut away, thinly sliced into 1/8” slices

2tbs sugar


 

Preheat oven to 350F

* Combine corn meal, flour, baking powder, salt, rosemary & zest in a bowl. Set aside 

* Whisk together oil, sugar, marmalade & eggs in a bowl to smooth . Set aside 

* Grease & line a 9” pan with  parchment, sprinkle with 2tbs sugar. Place the grapefruit slices at the bottom of the pan. 

* Add flour mixture to oil mixture stirring just to combine - do not over work the batter. 

*  Pour into the prepared pan spreading out evenly as needed. 

* Bake for 30-35 minutes 

* Remove from oven. Let sit for a few minutes then Invert the cake tapping the pan to make sure the slices are released. 

* Carefully remove the parchment paper 

* Allow to cool fully, sprinkle with powdered sugar as desired. 

Courtesy BRINS Jam

previous   next