Lemon Polenta Torta with Fruit Compote

‘Lemon Polenta Torta’ with powdered sugar sprinkled on top just as it is served in Italy!
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Winter and lemons?  This combination just doesn’t seem very logical to many of us.  Lemons are more commonly associated with the hot days of summer when we quench our thirst with icy, cold lemonade or lemon sherbet.  But in the warmer regions of the world, especially in the Mediterranean areas, and the U.S. states of Florida, California, Arizona and Texas, lemons are at their peak.  Lemons and all citrus fruits are a delicious and healthy part of winter, especially for cooking lighter in the kitchen.  The vitamin C in citrus proves their worth by helping us in the cold and flu season also, another timely advantage to citrus in winter!

In Italy, vibrant yellow lemons are harvested three times a year along the Amalfi coast!   The flavor of lemons is a family favorite in desserts, from torte’ to pies to icey granite’.   We also love adding lemon juice with butter and garlic for an added sophistication to fish or chicken sizzling on the grill.  Vinaigrettes and vegetables jazz up with the help of lemons as well.

Baking and cooking with fresh, fragrant lemons infuse the air of any kitchen and home with their hypnotic perfume.  So during these grey days of winter, it’s a perfect time to prepare something lemony!   The theme for this month’s Cooking Light Virtual Supper Club is perfectly timed for the winter season and the ‘holiday of amore’ . . . “Pucker up with Lemons (for Valentine’s Day!)” hosted by Val on her blog, More Than Burnt Toast.  Following the recipe for the Lemon Polenta Torta, you’ll see what the rest of the group prepared with links to their recipes.

My husband seriously raved about this cake!  “Superb . . . very, very wonderful!” were his exact words!  Both of us thought that this cake was even better served warm, plain and simple without the compote.  We favored it with just a little sprinkling of powdered sugar on top as is the customary way to serve it in Italy.  Below is a photo of my sweet cousin, Silvia in Italy, who prepared an incredibly delicious classic Italian torta for us during our visit in October.

Silvia cuts fresh slices of Italian torta for us just minutes after entering the home!
perfectly moist and flavored, with a generous dusting of powdered sugar on top!

Lemon Polenta Torta with Fruit Compote

What You Need:

    For the cake:
  • Cooking spray and parchment paper
  • 1 1/4 cups all-purpose flour
  • 1-1/4 cup sugar (I added the extra 1/4 cup due to my addition of lemon juice, below)
  • 1/2 cup yellow cornmeal
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup reduced-fat buttermilk
  • 1/4 cup olive oil (I did not use extra-virgin because the taste is so much stronger)
  • 2 large eggs (I use jumbo eggs)
  • juice from 1/2 of a lemon, fresh-squeezed (preferably from Meyer lemons) (my addition that I highly recommend)
  • 2 tsps. grated lemon rind
  • For the winter fruit compote:
  • 1 cup unsweetened apple juice
  • 1/2 cup fresh or dried cranberries
  • 1 3/4 cups chopped red-skinned pear (about 2)
  • 1/2 cup golden raisins (I eliminated since my husband doesn't like raisins)
  • 2 tsps. fresh lemon juice
  • 1 Tbsp. sugar

Instructions

    To prepare the cake:
  • Preheat oven to 350°.
  • Coat an 8-inch round cake pan with cooking spray.
  • Line bottom of the pan with parchment paper.
  • Coat paper with cooking spray.
  • Set aside.
  • Lightly spoon flour into dry measuring cups; level with a knife.
  • Combine flour and all dry ingredients (except the lemon zest) in a large bowl, stirring well with a whisk.
  • Make a well in center of mixture.
  • Combine buttermilk, oil, eggs, lemon juice and lemon rind, stirring well with a whisk.
  • Add buttermilk mixture to flour mixture, stirring until moist.
  • Pour batter into prepared pan.
  • Bake at 350° for 40 minutes or until wooden pick inserted in center comes out clean.
  • Cool in the pan 10 minutes on a wire rack; remove from pan.
  • Cool completely on wire rack.
  • To prepare the compote:
  • Combine apple juice and raisins in a small saucepan over medium-high heat; bring to a boil.
  • Reduce the heat, and cook until reduced to 2/3 cup (about 4 minutes).
  • Add cranberries to pan; cook 5 minutes.
  • Add pear to pan; cook 2 minutes or until tender.
  • Remove from heat; stir in lemon juice.
  • Top slices of the lemon torta with the fruit compote.
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If ‘lighter’ lemon dessert recipes are something that you enjoy, than you might want to check out the following luscious lemon treats that I’ve prepared before.  Both of these cakes are loaded with lemon flavor and you’d never, ever know that they are lightened up!

 
 
All of the recipes contributed to this month’s “Lemon” theme can be found at:

Val (More Than Burnt Toast) made a delicious main dish of Lemon Ginger Fried Chicken
Sandi (Cooking at The Whistlestop Cafe) concocted a strong batch of Limoncello 
Jerry (Jerry’s Thoughts, Musings, and Rants) prepared a Fennel Salad with Meyer Lemon
Susan (The Spice Garden) made a hearty winter Chicken Rice Avgolemono Soup with Dill 
Sarah (All Our Fingers In The Pie) put together a healthy salad of Tomatoes with Avocado and Preserved Lemons 

 

Your comments make me smile and I promise to get right back to you both here and on your blog! I may be slow at it because I get easily distracted by something brewing in the kitchen, hummingbirds in my gardens, and student papers to grade! BUT I DO VISIT YOUR BLOG and comment back! Hey, that's what good friends are for! xo

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Comments

  1. This cake whisks me back to sun drenched days on the Amalfi Coast Roz. I can imagine myself wandering through groves with lemons hanging heavily above on their lattices. Oh and the smell…….

  2. The simplicity of this lemon torta is what makes it such a gorgeous dessert and while your winter fruit compote is also lovely, I think I would prefer the torta ‘as is’ also! It’s just beautiful, Roz! Bravo!

    Now, about that compote? How about a nice chicken scallopini with lemon butter and that compote on the side? MMMM!

  3. I am loving all these lemon entrees I’m seeing today!

  4. Beautiful in its simplicity. Love Italian food for that reason. Another home economist! We are few and far between.

  5. this looks so springy and fresh, i bet you loved it!! anne

  6. Yum!
    I’ll share my limoncello if you’ll share your torta.
    I will be in Positano again this May ~ I’ll be toasting my Virtual Supper Club!

  7. Roz, the photos makes my mouth water.
    One of my favorite flavors is fresh lemon. As you know, lemons were abundant on my tree this year.

    This torta that your cousin made was no doubt stunning. I would have loved it too.

    Velva

    P.S. the blossoms are already setting on he lemon tree for next season too.

  8. Lemon and polenta–what’s not to like? How I wish I had a slice of this right now.

  9. I agree with Arlene, lemon and polenta, what’s not to like? Can’t wait to make this Roz!

  10. The polenta cakes looks delicious but all those desserts bring a little bit of summer ino my day.

  11. The polenta cakes looks delicious but all those desserts bring a little bit of summer ino my day.

  12. The polenta cakes looks delicious but all those desserts bring a little bit of summer ino my day.

  13. The polenta cake looks beautiful but all of them bring a little bit of summer and the Amalfi coast to the table.

  14. this cake looks amazing on my list to make , have a lovely weekend Roz

  15. This liiks like it turned out brilliantly Roz! I really enjoy the texture from adding polenta to a cake – the wee bit of bite. MMM

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