Saturday, July 14, 2012

Polenta Plum Cake

Very Italian, and VERY good. This is a very thick batter, so don't think you did it wrong then it doesn't pour out of the bowl. You will have to scrape it out, and spread it with an off-set spatula. It could be made at camp with a whisk, but an electric mixer makes it much easier. This one will work for a Sunday dinner with company, or  in a competition. It's that good.
( Remember the gadget I showed you that was a peach pitter.  I got to use it on the plums )

3 plums, pitted and cut in 8
1/4 cup brown sugar, packed
1 cup  all-purpose flour
1/2 cup polenta ( medium to course cornmeal )
1 1/2 teaspoon baking powder
1/8 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
4 egg yolks
2 eggs
1 teaspoon lemon zest
1 teaspoon venilla

Lightly butter the sides and bottom of a 10" Dutch oven, line the bottom of the oven with a 9-inch parchment paper. Arrange plumes on the parchment, sprinkle brown sugar over plums. Set aside. In a small bowl combine flour, polenta, baking powder and salt. Whisk to mix. Set aside. In a large mixing bowl beat with a mixer for about 30 seconds. Add granulated sugar and beat until light. Add egg yolks and eggs, one at a time, beating well after each addition. Add lemon zest and vanilla; beat until well combined. Beat in flour mixture. Spread batter over plumes in Dutch oven. Bake at 350°f. about one hour over 8 charcoals. and 14 on top. When toothpick inserted in center comes out clean, remove all charcoals from oven, and let cool completely. Invert cake onto a Dutch oven lid or platter, remove parchment, garnish and serve.

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