- Gluten free
- Peanut free
- Seafood free
- Sesame free
- Shellfish free
- Soy free
- Vegetarian
- Wheat free
This elegant rosemary and orange polenta cake is made with fragrant herbs and zesty citrus, making a moist and tender dessert.
- Serves12
- Cook time1 hour 25 minutes
- Prep time15 minutes, + 30 mins cooling time
Ingredients
- 1 cup (140g) pistachios
- 125g butter, softened
- 1/2 cup (110g) caster sugar
- 4 Coles Australian Free Range Eggs
- 1 orange, rind finely grated, juiced
- 1 cup (170g) polenta (cornmeal)
- 1 cup (240g) smooth ricotta
- 1/4 tsp baking powder
- Double cream, to serve
- Thyme sprigs, to serve
- Rosemary sprigs, to serve
Citrus rosemary syrup
- 1 lemon, thinly sliced
- 1 orange, thinly sliced
- 1/4 cup (60ml) honey
- 1/4 cup (55g) caster sugar
- 4 rosemary sprigs
- 4 thyme sprigs
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat the oven to 180°C. Grease the base and side of a 20cm (base measurement) springform pan and line with baking paper.
Step 2
To make the citrus rosemary syrup, place lemon and orange slices, honey, sugar, rosemary, thyme and 1 cup (250ml) water in a large frying pan over low heat. Cook, turning, for 5 mins or until sugar dissolves. Increase heat to medium-low. Cook, turning, for 20 mins or until citrus slices are translucent.
Step 3
Place pistachios in a food processor and process until finely ground.
Step 4
Use an electric mixer to beat butter and sugar until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Add orange rind, orange juice, polenta, ricotta, baking powder and pistachio and stir to combine. Spoon into the prepared pan and smooth the surface. Place on a baking tray. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Set aside in the pan for 30 mins to cool slightly.
Step 5
Turn cake onto a plate and drizzle with syrup. Serve with candied citrus slices, cream, thyme and rosemary.
Recipe tip
COOK. STORE. SAVE.
Use it up: You’ll have ricotta left over from this recipe – use it in our Creamy Fetta & Roast Pumpkin Pasta dish in place of the fetta.
Clever storage: Any remaining syrup from this recipe can be stored in an airtight container in the fridge for up to 1 week. Use to make cocktails with gin or whisky.*
*Drink responsibly.
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Rosemary, thyme and orange polenta cake
- Serves12
- Cook time1 hour 25 minutes
- Prep time15 minutes, + 30 mins cooling time
Ingredients
- 1 cup (140g) pistachios
- 125g butter, softened
- 1/2 cup (110g) caster sugar
- 4 Coles Australian Free Range Eggs
- 1 orange, rind finely grated, juiced
- 1 cup (170g) polenta (cornmeal)
- 1 cup (240g) smooth ricotta
- 1/4 tsp baking powder
- Double cream, to serve
- Thyme sprigs, to serve
- Rosemary sprigs, to serve
Citrus rosemary syrup
- 1 lemon, thinly sliced
- 1 orange, thinly sliced
- 1/4 cup (60ml) honey
- 1/4 cup (55g) caster sugar
- 4 rosemary sprigs
- 4 thyme sprigs
Description
This elegant rosemary and orange polenta cake is made with fragrant herbs and zesty citrus, making a moist and tender dessert.
Method
Step 1
Preheat the oven to 180°C. Grease the base and side of a 20cm (base measurement) springform pan and line with baking paper.
Step 2
To make the citrus rosemary syrup, place lemon and orange slices, honey, sugar, rosemary, thyme and 1 cup (250ml) water in a large frying pan over low heat. Cook, turning, for 5 mins or until sugar dissolves. Increase heat to medium-low. Cook, turning, for 20 mins or until citrus slices are translucent.
Step 3
Place pistachios in a food processor and process until finely ground.
Step 4
Use an electric mixer to beat butter and sugar until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Add orange rind, orange juice, polenta, ricotta, baking powder and pistachio and stir to combine. Spoon into the prepared pan and smooth the surface. Place on a baking tray. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Set aside in the pan for 30 mins to cool slightly.
Step 5
Turn cake onto a plate and drizzle with syrup. Serve with candied citrus slices, cream, thyme and rosemary.