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