Walnut and Polenta Cake
Since the end of July, I’ve been cooking for the artists of Villa Lena, a residency and hotel between Pisa and Florence. It’s been so good to be in a proper kitchen again, cooking for a group of enthusiastic eaters after months of lockdown in London. There are about 15 of us most evenings, with inevitable dietaries to cater for, and it’s always nice to finish with something everyone can eat together. This cake ticks that box, being both gluten and dairy free (if you opt for oil over butter) but everyone enjoys it, regardless.
On the oil vs. butter here – both are equally as good and I tend to decide on which to use based on what I have to hand or who I’m cooking for. Butter gives a rich flavour and if you keep any leftovers in the fridge they go dense and fudgy. Olive oil (and I prefer to use extra virgin, especially as there’s an endless supply here) leaves a lovely fruitiness and ever so slightly savoury note. I’ve given instructions on how to use each below, the only difference is the need to cream the butter and sugar together, otherwise it follows the same method.
Switch up the flavourings as you please. Some combinations I’ve been enjoying are figs with cinnamon and orange zest, vanilla with roasted apricots and lemon with chocolate chips.
Next week I will be cooking a dinner with Emiko Davies here at Villa Lena. This will be dessert, topped with dollops of sweet mascarpone cream and lots of jammy fresh figs.
Walnut and Polenta Cake
200g walnuts
100g fine polenta
1 tsp baking powder
Pinch of salt
150ml extra virgin olive oil or 200g butter
220g caster sugar
3 large eggs
Zest of 2 lemons or oranges
1 tsp vanilla extract
Optional add-ins: chocolate chips, roasted fruit (e.g. plums, apples, pears), fresh fruit (must be soft e.g. figs, ripe apricots), warm spices (e.g. cinnamon, ginger, all spice)
METHOD
Preheat the oven to 170oC (fan) and grease and line a 9-inch cake tin.
Grind the walnuts in a food processor until they resemble fine crumbs. Be careful not to keep the motor running for too long or it will start becoming oily. Tip the nuts into a mixing bowl and whisk in the polenta, baking powder and a nice pinch of salt.
If using olive oil In a separate bowl, use an electric whisk to whisk the olive oil with the sugar for a minute or so, the sugar won’t dissolve but the mixture will become thicker and sludgy. If using butter Beat the butter and sugar with an electric whisk until pale, whipped and all the sugar has dissolved.
Add the eggs, one by one, whisking as you go and then the lemon/orange zest and vanilla until you have a nice velvety mixture and everything is well combined.
Fold the dry ingredients into the wet ingredients gently until everything is combined. If you are adding chocolate chips, fruit or anything else fold these into the batter now too or arrange the fruit on top (though it tends to sink while in the oven).
Pour the batter into the prepared cake tin and put in the oven for 25-30 minutes (if using a smaller tin you will need to cook for longer) until golden on top and a cake tester comes out clean. Allow the cake to cool in the tin before digging in.
