Polenta Pound Cake ( from Deborah Madison's Vegetarian Cooking For Everyone)
1/4 lb unsalted butter
1 cup sugar
zest of 1 lemon, finely grated
1 teaspoon vanilla
1/2 teaspoon almond extract
1/2 cup sour cream or plain yogurt
1/2 cup plus 2 tablespoons cornmeal
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup pine nuts
powdered sugar
350 degree oven
Butter and flour a loaf pan
cream the butter sugar and lemon zest until light and fluffy. Add eggs one at a time, then the flavorings and sour cream. Stir in the cornmeal followed by the flour, baking powder and salt.
spoon batter into pan, smooth the top and scatter pinenuts over the top and press in gently. cook until top is firm to the touch, golden brown and cake tester comes out clean, about 1 hr. serve dusted with powdered sugar.
I also serve this cake with balsamic strawberries: slice up a couple of containers of strawberries (even the bland tasting ones taste yum after this---- add about a teaspoon of sugar and a small drizzle of balsamic vinegar. let it sit at room temp for like half an hour-- you'll be amazed at how delicious it is!!
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