Polenta Pound Cake with Mascarpone and Rosemary

Name: Polenta Pound Cake with Mascarpone and Rosemary
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 10
Cuisine: Global
Ingredients: 414 milliliters cake flour, plus more for dusting; 6 larges eggs, at room temperature; 118 milliliters heavy cream; 118 milliliters honey; 1 teaspoon freshly squeezed lemon juice; 237 milliliters mascarpone, at room temperature; 118 milliliters polenta; 2 rosemary sprigs; 1 pinch Pinch of salt; 118 milliliters sugar; 2 Tbsps sugar; 2 sticks unsalted butter, softened; 1 vanilla bean, split lengthwise and seeds scraped; 2 teaspoons pure vanilla extract; 3 Tbsps water

The recipe Polenta Pound Cake with Mascarpone and Rosemary can be made in about 1 hour and 45 minutes. This recipe serves 10. One serving contains 553 calories, 9g of protein, and 36g of fat. A mixture of mascarpone, honey, salt, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Preheat the oven to 32

Equipment you will use

Oven

Butter and flour a 9-by-5-inch metal loaf pan. In a medium bowl, whisk the 1 3/4 cups of cake flour with the polenta and salt. In a large bowl, using an electric mixer, beat the softened butter with the sugar at medium-high speed until pale and fluffy, about 2 minutes.

Ingredients you will need

All Purpose Flour

Polenta

Butter

Sugar

Salt

Equipment you will use

Hand Mixer

Loaf Pan

Whisk

Bowl

Add the eggs one at a time, beating well between additions. Beat in the vanilla extract and lemon juice. Gradually add the flour mixture to the egg mixture, beating the batter at low speed until just incorporated.

Ingredients you will need

Vanilla Extract

Lemon Juice

All Purpose Flour

Egg

Scrape the batter into the prepared loaf pan and bake for about 1 hour, until a cake tester inserted in the center of the cake comes out with a few moist crumbs attached. Turn the pound cake out onto a rack and let it cool until warm.

Ingredients you will need

Pound Cake

Equipment you will use

Oven

Loaf Pan

In a small saucepan, combine the honey with the water and rosemary sprigs and simmer over moderate heat for 2 minutes.

Ingredients you will need

Rosemary

Honey

Water

Equipment you will use

Sauce Pan

Let the syrup cool to room temperature, about 15 minutes. Discard the rosemary sprigs. While the cake is still warm, lightly brush the top of the cake with the rosemary syrup.

Ingredients you will need

Rosemary

Syrup

In a medium bowl, whisk the mascarpone with the cream, sugar and vanilla-bean seeds.

Ingredients you will need

Mascarpone

Vanilla

Cream

Seeds

Sugar

Equipment you will use

Whisk

Bowl

Using a serrated knife, cut the pound cake into thick slices and transfer to plates. Top each slice with a large dollop of mascarpone, drizzle with the rosemary syrup and serve with sliced figs, if using.

Ingredients you will need

Mascarpone

Pound Cake

Rosemary

Syrup

Figs