Description
A light dessert to enjoy after dinner or with a cup of coffee.
Ingredients
Scale
Compote
- 1–1/2 pounds prune plums
- 1/2 cup white wine
- 1 teaspoon vanilla
- 3 tablespoons honey
Cake
- 1/2 pound butter
- 1 cup sugar
- Zest from 1 lemon
- 3 eggs at room temperature
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 1/2 cup whole milk yogurt
- 1/2 cup cornmeal
- 1 cup flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup pinenuts
Instructions
Compote
- Preheat oven to 350º.
- Halve the prunes and remove the pits, place into a baking pan.
- Pour wine on top of plums, then add vanilla and honey. Stir to combine.
- Cover baking pan with foil and bake for 35-45 minutes, until plums are very soft.
- Chill for 4 hours so the juices thicken.
Polenta Cake
- Preheat oven to 350º. Brush a 4 x 8″ loaf pan with butter then dust with flour.
- Combine the flour, baking powder and salt in a small bowl and stir. Set aside.
- Cream the butter, sugar and lemon zest for 3 minutes until light and fluffy.
- Add eggs one at a time, then add flavorings and sour cream. Stir in the cornmeal, then the flour mixture.
- Pour the batter into the prepared pan then scatter the pinenuts on top, slightly pressing them into the batter. Place in center of oven and bake for 50-60 minutes, until a toothpick comes out clean.
- Cool for 15 minutes then remove from pan.
- For Serving: pour a couple of spoonfuls of the compote on top of the cake.
Notes
If you serve the cake without the compote, sprinkle powdered sugar on top.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: dessert
- Method: bake
- Cuisine: dessert