Olive Oil Polenta Cake

1 cup all-purpose flour

Recipe and photo by Sara Newberry

3/4 cup instant polenta

2 teaspoons baking powder

1 teaspoon salt

1/2 cup extra-virgin olive oil

5 large eggs, at room temperature

2 large egg yolks

1/2 teaspoon almond extract

1/2 cup unsalted butter, at room temperature

1 1/3 cups sugar

Heat the oven to 350F. Spray a 9-inch springform pan with cooking spray.  

In a small bowl, whisk together the flour, polenta, baking powder and salt. Set aside. In a separate bowl, whisk the olive oil, eggs, egg yolks and almond extract. 

In a stand mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, 3 to 5 minutes. With the mixer running, slowly add in the egg mixture until completely incorporated. Stir in the flour mixture.

Pour the batter into prepared pan. Bake until a toothpick inserted into the center comes out clean, about 40 minutes. Let cool for about 20 minutes, then remove side of the pan. Cut into wedges and serve with whipped cream.