Lemon-Rosemary Polenta Cake

You may have noticed I’m a little obsessed with savoury ingredients in sweet preparations lately. I’ve been working a lot with fruit, but hitting the sweetness with a savoury twist that makes it… interesting and gives it a greater depth of flavour. My herbs are also at full capacity, so I’m trying to use them up as much as I can. I have a gigantaur sage bush, lots of rosemary, and way too much oregano. The other day I had a craving. A couple years ago, I visited Tinhorn Creek (the owner is a friend), and had the privilege (it really was) of eating at Miradoro, which is the winery’s restaurant. Sandy walked me into the restaurant and told me to order the calamari and a glass of the rosè. When the owner tells you what to order, you order that. And it was goooood. For dessert, I had an olive oil cake. It was so moist and delicious, even though olive oil is not something you normally think of being in cake. I started thinking about that cake the other day, and craving it, and decided I’d take a crack at it. I love the texture that the cornmeal gives this, and you can’t really taste the rosemary, just a lingering hint at the end. The predominant flavours are the bright lemon and the marzipan-y goodness of the almond. It reminds me of hot wine country, looking out over a valley made of rows of grapevines. It reminds me of Greece, where we regularly were served a similar cake for breakfast. Isn’t it funny how food can create an emotional response?

Lemon-Rosemary Polenta Cake

Ingredients: 

• 1 1/2 c all purpose flour
• 1/3 c cornmeal
• 3/4 c sugar
• 3 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/4 cup milk
• 3 tbsp lemon juice (divided)
• 2 eggs
• 1 tablespoon lemon peel
• 1/2 tsp vanilla
• 1/4 tsp almond extract
• 1/2 c good-quality olive oil (could even be lemon- or rosemary-infused)
• 1 tsp finely chopped, fresh rosemary