Prune and Hazelnut Polenta Cake

This rustic Prune and Hazelnut Polenta Cake is sure to leave your guests impressed! This cake is not overly sweet with just the right amount of texture and a mild, pleasant flavor.

What is polenta cake?

Italians serve both sweet and savory polenta cakes. Polenta is a type of ground corn (cornmeal) that lends a slight bite to the texture of the recipe (think cornbread). The cakes are often baked in cast iron skillets and served in thin wedges. Serve this polenta cake with a dollop of Greek yogurt and a sprinkle of hazelnuts and chopped prunes. Or, whipped cream with a touch of cinnamon would also be delicious! Either way, a cup of coffee or a glass of dessert wine will be right at home.

Baking with Prunes

You probably know that prunes are great for gut health. But did you know that they can add moisture and depth of flavor to your favorite baked goods? And that’s not all…with the addition of prune purée, bakers can reduce refined sugar by up to one-third, as well as reducing the amount of needed eggs and fats. Whether you are trying to reduce refined sugar, cut unhealthy fats, or simply make healthier baked goods, California Prunes and Prune Purée are ingredients more and more bakers are relying on to enhance their cakes, cookies, muffins, and more.

Prune and Hazelnut Polenta Cake

My Cape Cod Kitchen

This mouthwatering Prune and Hazelnut Polenta Cake is sure to leave your guests impressed!

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Dessert

Cuisine Italian

Servings 8

Calories 299 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 2/3 cup hazelnuts reserve 2 tablespoons for topping
• 2/3 cup yellow cornmeal
• 1/3 cup whole wheat flour
• 1 tsp baking powder
• ¼ tsp salt
• ¼ cup softened salted butter
• 1/3 cup packed dark brown sugar
• 1 tsp vanilla powder or extract
• 2 eggs
• 10 ounces plain Greek yogurt reserve 1/2 for topping
• 6 ounces chopped California Prunes reserve 1 ounce for topping (about 20 Prunes)

Instructions

 

• Preheat oven to 350°F (180C) with 10-inch (25 cm) cast-iron skillet inside.
• Add hazelnuts to a baking sheet and toast for 5 minutes, remove. Combine cornmeal, flour, baking powder and salt in a medium mixing bowl.
• In another mixing bowl, combine butter, brown sugar and vanilla. Beat with an electric mixer on medium for 20-30 seconds then add eggs and beat an additional 30 seconds until well combined. Add one half of the Greek yogurt and beat just until combined. Stir in dry cornmeal mixture by hand.
• Remove skillet carefully from the oven (it’s hot!). Spray lightly with nonstick cooking spray. Add batter to skillet and place in oven and bake for 20-25 minutes until a toothpick inserted in the middle comes out clean. Remove from oven and let cool slightly.
• Slice and serve with reserved Greek yogurt, prunes and hazelnuts.

Notes

Find more recipes here.

Nutrition

Calories: 299kcalCarbohydrates: 39gProtein: 8gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 57mgSodium: 200mgPotassium: 350mgFiber: 4gSugar: 19gVitamin A: 406IUVitamin C: 1mgCalcium: 97mgIron: 2mg

Keyword cake, hazelnut, polenta cake

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