Polenta Cake with Buttermilk Ice Cream

So, I am managing to squeeze one more post in before A and I embark on the big adventure. This post is particularly important for reasons completely unrelated to our trip... it is the first time in awhile that I have successfully gotten away with ignoring the dessert ban.

It was a Friday afternoon; I had just finished my work for the day and was flipping through an issue of Bon Appetit to find some inspiration for dinner when I came across a recipe for polenta cake with plums and buttermilk icing. A quick scan of the recipe indicated that I had all the ingredients on hand and might actually be able to whip up an entire dessert before A called to check in. I had to do it. I had nearly a quart of whipping cream and buttermilk spoiling in the fridge - what a great way to knock them down... and polenta cake isn't super sweet so maybe A won't even notice I have made dessert. No plums on hand, so the pound of strawberries in the fridge would have to do. Voila, a frosty interpretation of strawberry shortcake!

All of the prep for the cake was finished in about 15-20 minutes, including measuring ingredients. It really does not get easier than that. 50 minutes in the oven... and then 15 more minutes of prep work to prepare the buttermilk custard for the ice cream... To serve I cut a thick slice of cake, garnished it with quartered strawberries and then topped it with two spoons of ice cream. That was all it took to have fresh, summery baked goods that are magazine worthy on hand all weekend.

The pound cake was dense and moist with a unique texture due to the polenta. At the same time, it was not overly sweet making it perfect for breakfast. Yes, for three days in a row I ate cake and ice cream for breakfast. My mother would probably be horrified. It was good.

Buttermilk ice cream is a little funny because the buttermilk gives it a tart flavor that is not particularly appealing on its own. Pairing the ice cream with something is the best way to enjoy it. After we had finished the cake, A and I ate the rest of the ice cream paired with fresh fruit such as strawberries. The ice cream is so easy to make that it would be great to have on hand through the summer for when you are craving a cold sweet treat.

So now we are sitting at JFK airport in the "oasis lounge" awaiting our departure. With a stroke of luck, we were able to move our flights up a day and minimize the number of connections. Let's just say it was a scramble to make the flight - I ended up needing to cancel my last meetings of the day and leave the office early so that I could dash home and tend to laundry, old food in the fridge, the trash, kill my sourdough starter (I nearly shed a tear, but who was going to feed the beast for the rest of the summer while I was away) and all of the other glamorous chores that must be done before you close up your house for a month.

Next stop - Singapore!

Recipes for the cake and ice cream below!





Orange Polenta Cake
From Epicurious

1 1/4 cups all purpose flour
3/4 cup medium-fine polenta 
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar
1 cup (2 sticks) unsalted butter, room temperature
2 teaspoons (packed) finely grated orange peel
4 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup whole-milk plain yogurt


Preheat oven to 350F. Butter and flour a loaf pan. 
Mix flour, polenta, baking powder and salt in a bowl. In the bowl of a mixer, cream the butter, sugar and orange peel, beating until light and fluffy. Add eggs, one at a time, beating after each. Mix in vanilla. Then add the flour and yogurt alternately in several additions, mixing until just blended between each addition. Spread the batter in the loaf pan and bake for about 50-55 minutes. Cool in pan for about 5 minutes, and then turn out onto a rack to cool completely. 

Buttermilk Ice Cream

From Epicurious

6 large egg yolks
2 cups heavy whipping cream
2/3 cup raw sugar
Pinch of salt
1 cup chilled buttermilk
1 teaspoon vanilla extract


Whisk yolks in a medium bowl. In a saucepan, combine the whipping cream, sugar and salt and bring to simmer over medium heat stirring until the sugar dissolves.  Gradually mix half of the hot mixture into the egg yolks and then transfer this back into the saucepan with the remainder of the cream. Stir over medium-low heat under the custard thickens and coats the back of a spoon. Remove from heat. 


Pour buttermilk into a chilled bowl. Then strain the custard into the buttermilk and whisk to combine. Whisk in the vanilla extract and then chill the mixture in the refrigerator until completely cold. Churn in an ice cream maker according to the manufacturer's instructions. Once the ice cream is churned, transfer it to an air tight container and cover with plastic wrap so that the entire surface of the ice cream is touching the plastic wrap. Cover the container and stick it in the freezer for at least 2 hours.