Olive Oil Polenta Cake

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Hard

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  • For the polenta cake:
  • 4 eggs
  • 1 cup - granulated sugar
  • 1 tsp - zest of orange, freshly grated (optional)
  • 1 no - zest of lemon, freshly grated (optional)
  • 1.5 cups - unbleached all-purpose flour
  • 1 cup - regular polenta (soaked in 2 cups of milk)
  • 2 tsp - baking powder
  • 1 tsp - salt
  • 3/4 cup - extra-virgin olive oil
  • Confectioner`s sugar for garnish
  • Cream cheese filling for layering:
  • 350 gms - Cream cheese
  • 100 gms - Confectioner`s sugar, little cocoa powder (optional)
  • 1 - zest of a lemon
  • spaghetti (fried) for garnishing
  • For the beetroot compote:
  • 1 cup - beetroot, boiled, peeled, diced1 cup - castor sugar
  • 1 tbsp - fresh basil leaves
  • 2 - anise seeds
  • 3 tbsp - rum (optional)
  • 3 gms - Gelatine (dissolved in water)
  • 1/4 cup - water

How to Make Olive Oil Polenta Cake

  • For the polenta cake:
  • Pre-heat oven to 350 deg C and position a rack in the centre of the oven.
  • Lightly grease a 9-inch spring form pan with butter.
  • Add eggs and sugar in a bowl.
  • Whisk them at medium speed until they are tripled in volume, fluffy, pale and yellow in colour.
  • In a medium-sized bowl, combine flour, polenta, baking powder, zest of orange and lemon (optional) and salt.
  • Begin with beating the dry ingredients and then add one-third of the oil and egg mixture.
  • Beat and repeat again twice. Beat well.
  • Stop beating the mixture and briefly scrape down the sides of the bowl.
  • Pour the batter into the prepared pan and bake the cake for 25-30 mins.
  • Rotate the cake 180 deg C halfway through the baking time.
  • The cake is done when it springs back lightly when touched and pulls away from the sides of the pan, and a knife inserted in the centre comes out clean.
  • Cool the cake on a rack, in the pan.
  • Remove the sides of the pan and allow the cake to cool completely.
  • For the cheese filling:
  • Beat the cream cheese with sugar and zest of lemon.
  • Don`t over-beat.
  • Line the sponge and top it with cream cheese mixture and fried spaghetti for garnish.
  • Sprinkle with cocoa powder if desired.
  • For the beetroot and basil compote:
  • Add sugar in a hard bottom pan and caramelize till it is light yellow in colour, using the water.
  • Add anise seeds, rum and gelatine (dissolved in water).
  • Add the beetroot and basil leaves and simmer. Don`t mash.
  • Use as desired.
  • Serve with the above olive oil and polenta cake.