Polenta Pound Cake with Mascarpone and Rosemary

FOOD AND WINE
16Ingredients
105Minutes
1210Calories

Ingredients

US|METRIC
  • 1 3/4 cups cake flour (plus more for dusting)
  • 1/2 cup polenta
  • 1 pinch salt
  • 2 sticks unsalted butter (softened)
  • 1/2 cup sugar
  • 6 large eggs (at room temperature)
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon lemon juice (freshly squeezed)
  • 1/2 cup honey
  • 3 tablespoons water
  • 2 rosemary sprigs
  • 1 cup mascarpone (at room temperature)
  • 1/2 cup heavy cream
  • 2 tablespoons sugar
  • 1/2 vanilla bean (split lengthwise and seeds scraped)
  • figs (Fresh, sliced, for serving, optional)
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    NutritionView More

    1210Calories
    Sodium15% DV360mg
    Fat115% DV75g
    Protein37% DV19g
    Carbs40% DV121g
    Fiber8% DV2g
    Calories1210Calories from Fat680
    % DAILY VALUE
    Total Fat75g115%
    Saturated Fat44g220%
    Trans Fat
    Cholesterol510mg170%
    Sodium360mg15%
    Potassium360mg10%
    Protein19g37%
    Calories from Fat680
    % DAILY VALUE
    Total Carbohydrate121g40%
    Dietary Fiber2g8%
    Sugars70g140%
    Vitamin A50%
    Vitamin C6%
    Calcium15%
    Iron35%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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