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What If: Polenta, Olive Oil, Rosemary Cake

February 2nd, 2011

Polenta Olive Oil Cake with Rosemary

I’m currently enjoying what I’ve been calling my ‘funemployment’ – it’ unemployment, but it’s fun because I have a week off before starting a new job that I’m really, really excited about. Some things I’ve gotten accomplished during this time: bought a car (my first in six years!), bought a new leather chair for our apartment, had a dinner party for six friends, and went skiing with my dad for a couple of days. After missing some of the best skiing earlier this year, we lucked out, driving up to Tahoe the night of the first snow storm following a warm front. The weather was perfect, the snow was fresh, and it was the first time that my dad and I had a father/daughter getaway in some time. Aside from skiing, we went out for pizza and beer, watched ‘The Social Network,’ went in the jacuzzi underneath the stars and made pelmeni (Russian dumplings). It was pretty awesome. We drank a lot of wine and talked a lot. Our second night in Tahoe, we got to talking about fate and luck.

My dad told me that at my age, living in Moscow, building things, and being an entrepreneur, he could have never predicted where he’d be at his age. We talked about regrets and accomplishments and a lot of ‘what ifs’ and it got me thinking how one decision, no matter how big or small it may be, can completely change the course of history. I met Matt by chance (or luck): he happened to move to San Francisco from Ohio and after living in a few different apartments, settled down the street from me while I chose my apartment on the basis of my roommate’s job at the time, and its proximity to the freeway. Neither Matt nor I had cars, so we rode the street car to work at approximately the same time most mornings. What if I had chosen a different neighborhood to live in? Would I still have met him, somewhere? Or, what if I chosen to go to law school on the East Coast, instead of taking a job in PR straight out of college? Would I be living in the Bay Area? Or, what if my parents had never left Russia? Would I still be the same person that I am today? Movies and books have taken on this subject many times, but it’s not often that I think about it. It’s good to remind yourself, when times are good or bad, that there truly is a rhyme and reason to everything. You may take the roundabout way to get someplace, but somewhere along the road, something significant will happen (whether you know it or not at the time) that will shift your universe irreversibly.

A longtime fan of David Lebovitz, I received his latest treasure: a book of his favorite dessert recipes, for my birthday this past year. Since, I have made and/or bookmarked numerous recipes, but this humble cake has eluded me. I had overlooked it in lieu of shinier and fancier-sounding recipes, ones that were wrapped in prettier packages, so to speak. The polenta cake bore no picture in the book which is a shame, but also speaks to the fact that the best things in life (and the tastiest) are sometimes sitting right in front of you–albeit, not always in the prettiest package. Sometimes, they just take a little longer to uncover.

This cake had everything going for it: nicely browned on all sides, it had a mysterious crunch mixed with a tender, buttery and fruity bite accented by an elusive secret ingredient: finely minced rosemary. To say that putting fresh rosemary leaves into a cake is scary is an understatement. But, boy, do I not regret it. Despite a meal of numerous cheeses and crackers, pickled green beans, ravioli, crab, salad and copious amounts of wine, this cake was fully consumed by six people in a matter of minutes. Not a crumb was left on the plate. It proves that when the right ingredients are mixed together at the right time, in the right place, magic can happen.

Polenta Olive Oil Cake with Rosemary

Polenta Olive Oil Cake with Rosemary
adapted from Ready for Dessert: My Best Recipes

1/2 cup of butter, at room temperature (plus more for buttering the pan)
6 teaspoons of minced fresh rosemary
3/4 cup of polenta (plus more for the pan)
1 cup of all-purpose flour
2 teaspoons of baking powder
1/2 cup of fruity olive oil
1 teaspoon of salt
5 large eggs plus 2 egg yolks, at room temperature
1 teaspoon of vanilla extract
1 1/3 cup of sugar

1. Preheat the oven to 350 degrees F. Butter a Bundt pan, getting into all of the crevices. Evenly sprinkle about 2 teaspoons of the minced rosemary into the pan, rotating and tiling it so that it can get evenly distributed. Sprinkle 2 tablespoons of polenta into the pan, tiling to coat.
2. Sift together the flour, baking powder and salt in a small bowl. Whisk in the polenta.
3. In another bowl, whisk together the eggs, egg yolks, olive oil and vanilla extract.
4. Beat the butter and sugar in the bowl of a stand mixer until it is light and fluffy (about 5 minutes). Continue to run the mixer and slowly pour in the wet ingredients. Next, dial down the speed to low and add the dry ingredients, along with the rest of the minced rosemary. Stir until all of the components are fully incorporated, then pour the batter into the prepared Bundt pan.
5. Bake for 30 – 40 minutes (depending on your oven), until the cake is lightly browned and a toothpick inserted into the cake comes out clean. Cool the cake for 30 minutes before gently sliding a knife along the sides to loosen it, and inverting it onto a plate.

Musical Pairings: James Blake – James Blake + Polenta Olive Oil Cake with Rosemary

Head to the Turntable for today’s Pairing!


  • http://www.schick-einrichten.de/ Lisa

    This looks just delicious! I’m not really a huge fan of polenta, but after reading your recipe I think I’m going to give it another try!

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  • http://www.dulanotes.com Nicole

    What a wonderful post, Kasey. I’m really excited for you. The new job, the new chair (which I think I clicked on via Twitter-nice!) and the dad/daughter day. Sounds like a happy time. I wonder those things, too, sometimes. My mom was born in Germany moved to NY then moved to CA where she met my Dad and then they moved to MI. It’s crazy to think of what lined up for our lives to become what they do.

    I would also have been very scared to use Rosemary considering it can overpower savory dishes as well, but you’ve made me want to try this. We should never doubt David!

  • http://www.turntablekitchen.com Kasey

    Lisa: I’m so glad that you will!

    Nicole: Yes! It was the chair from Twitter – I’m really excited about it :) Thanks for sharing a part of your story here! That is so interesting to think about! And, I agree, never doubt David :) xoxo

  • Ed

    Wonderful blog Kasey! I actually read about it before you joined. I am a big fan of David Lebovitz too =)

  • http://www.achowlife.com redmenace

    A lovely essay. Maybe it’s fate I clicked on your blog this morning? After all, I adore all sweets made with olive oil. A perfect cake, Kasey. Well done! xo

  • http://www.turntablekitchen.com Kasey

    Thank you, Robin! xx

  • http://theyearinfood.com Kimberley

    Love this! Love the story, love thinking about fate + chance, love how you met your husband (!), love this cake.

  • http://www.turntablekitchen.com Kasey

    Thank you, Kimberley!! xx

  • Meister @ The Nervous Cook

    Polenta cake?! Consider me hooked…

  • Ann

    what do you mean by fruity olive oil?

  • Ann

    what do you mean by fruity olive oil?

  • http://www.turntablekitchen.com Kasey

    Hi Ann, an extra virgin oil with a fruity profile. This article might help you distinguish between your options: http://www.bonappetit.com/tipstools/ingredients/2008/04/extra_virgin_olive_oil