Polenta Fig Cake
Delight your senses with this rustic yet elegant Polenta Fig Cake, a perfect blend of citrusy zest, tender figs, and the subtle crunch of golden polenta. This Mediterranean-inspired dessert combines wholesome cornmeal with all-purpose flour to create a moist, crumbly texture that pairs beautifully with the caramelized sweetness of fresh figs drizzled in honey. Infused with fragrant orange zest and a hint of vanilla, this easy-to-make cake is baked to golden perfection in just 40 minutes. Ideal for brunch, tea time, or a refined dessert, this recipe offers a unique twist on traditional cakes while keeping things simple and approachable. Garnish with a dusting of powdered sugar for a stunning presentation that’s as inviting as it is delicious. Perfect for seasonal fig lovers and fans of vibrant, citrus-kissed bakes!
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Recipe Information
Ingredients
- 120 grams unsalted butter
- 150 grams granulated sugar
- 3 large eggs
- 100 grams all-purpose flour
- 100 grams fine polenta (cornmeal)
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 6 whole fresh figs
- 2 tablespoons honey
- 1 tablespoon powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 175°C (350°F). Grease a 9-inch (23-cm) round cake pan and line the bottom with parchment paper.
In a large mixing bowl, cream the butter and granulated sugar together until light and fluffy, about 2-3 minutes using a hand mixer or stand mixer.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and orange zest.
In a separate bowl, whisk together the all-purpose flour, polenta, baking powder, and salt.
Gradually mix the dry ingredients into the wet ingredients, stirring until just combined. Be careful not to overmix the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Wash the figs and cut them in half. Arrange the fig halves, cut side up, on top of the batter, pressing them gently into the surface.
Drizzle the honey over the figs and batter for added sweetness and moisture.
Bake the cake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
If desired, dust the top with powdered sugar before serving. Slice and enjoy!
Nutrition Facts
Calories |
354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.4 g | 18% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 156 mg | 7% | |
| Total Carbohydrate | 51.4 g | 19% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 30.3 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 30 mg | 2% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 149 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
