donderdag 30 augustus 2012

Sun-dried tomato-pistachio polenta cake

This is our 8th bake together (Though i already missed out on some bakes)with The Home Bakers, and it is my time to pick a recipe from coffee cakes(the book whe are currently baking from). So since nobody had chosen a savory cake yet, i thought i should do so.  This recipe looked very appealling to me and i love sun-dried tomato's. It is baking in the oven right now,  and i am curious how it will be.

I made only half the recipe and baked it in small ramekins, so i ended up with five individual small cakes. Bud i did keep the 1/3 cup julienned sun-dried tomatoes:-).The smell is great and the taste is seriously awesome "I think". I almost regret i made only half the recipe. Baked the cakes in only 20 minutes because of the small ramekins i used and didn't use the optional water. But putted in 1 extra teaspoon of the oil from the sun-dried tomato's.

Here is the recipe from the book:

Sun-Dried Tomato-Pistachio Polenta Cake

Makes one 9-inch cake
Serves 10

This savory tomato herb bread has a delicious polenta and nut crunch in each golden slice. Nicely moist, with a fine, crumbly texture, it is excellent warm or cold. Serve it for an Italian-style brunch, lunch, or buffet party. It is also an ideal complement to a Caesar salad or a lentil or bean soup for a light meal.
  • 1/3 cup julienned sun-dried tomatoes
  • 3 tablespoons hot water (optional)
  • 2 large eggs
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons honey
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1-3/4 cups unbleached all-purpose flour
  • 3/4 cup finely ground polenta or cornmeal
  • 3/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup buttermilk or low-fat plain yogurt
  • 2/3 cup (2-1/2 ounces) unsalted pistachios
  • 1/2 cup (2 ounces) grated Parmesan cheese
Preheat the oven to 375 degrees F. Butter and flour a 9-inch springform pan or pie pan.

If the tomatoes are dry-packed, cover them with the hot water and let steep for 5 to 10 minutes to soften.

In a large bowl, beat the eggs with a whisk or an electric mixer until light. Blend in the oil, honey, and herbs. In a medium bowl, combine the flour, polenta or cornmeal, salt, baking powder, and baking soda. Stir to blend. Stir the dry ingredients into the egg mixture alternately with the buttermilk or yogurt in 2 increments. Beat until smooth. Stir in the tomatoes and any liquid. Reserve 2 tablespoons of the nuts and 2 tablespoons of the cheese for the topping and stir the remainder into the batter. Spread the batter evenly in the prepared pan and sprinkle evenly with the reserved nuts and cheese.

Bake for 30 minutes, or until the cake is golden brown and a cake tester inserted in the center comes out clean. Let cool in the pan for 10 minutes, then unmold right side up on a wire rack. Serve warm or at room temperature, cut into wedges.