Apparently the original recipe for this apple cake was so good the cake was presented to the Pope. I can totally attest to its deliciousness, since I’ve made it five times and everyone who comes over my house loves it. After a while though, you just get the itch to do something different, so I did what I do. I made it with… bum ba da bum… polenta! I also used maple syrup instead of sugar and swapped out the citrus zest for a sprig of chopped rosemary. I’ve been growing my own herbs this year. My dining room table, the one that gets the best sunlight, is swamped. The rosemary has taken on a life of its own. Ahhhhh, run!
Just keeding. Okay, so here we go. We want to chop up a few apples in the food processor first. The original recipe tells us to use Red Delicious apples, but I’ve used all types of apples and they’re all great. I used Fuji apples this time. Then we mix it up with polenta, cornmeal, extra virgin olive oil, maple syrup, and frothy whipped eggs. To avoid any bits of uncooked polenta, cover your cake pan tightly with aluminum foil for the first 45 minutes of baking, then remove the foil to brown the top. This cake is juicy in apple flavor and crumbly like cornbread, but wonderfully lighter. You’ll see 🙂
And, as Fabio would say, MANGIA!
adapted from Fabio's Apple Cake
- Preheat oven to 350 degrees F. Grease and flour a 9 inch round springform pan.
- Peel, core, and chop your apples in a food processor, but be careful not to puree them. Mix 3 cups of chopped apples with the polenta, cornmeal, maple syrup, olive oil, chopped rosemary, and almond extract if using.
- Whip the eggs until they're frothy, then fold into the batter. Pour the batter into the springform pan and sprinkle turbinado sugar over the surface.
- Wrap the plan tightly in aluminum foil, then bake for 45 minutes. Remove the aluminum foil, rotate the pan, and bake for another 15 minutes.
- Let cool in pan for 10-15 minutes, then remove to serve.
- Refrigerate any leftover cake.