"We offer yet another use for our extra virgin olive oil…dessert!
This is the true chameleon as your innovative choice of topping or garnish can recreate this dish. A house favorite is our LMR Sangiovese reduced with LMR Rutherford Gardens Strawberries to create a sweet and tasty compote." - Lydia
2 ¾ cups powdered sugar
¾ cup flour
¾ cup polenta
4 LMR farm fresh eggs
1¼ cup Napa Valley Select Extra Virgin Olive Oil
Special Touches: Add citrus zest or 1 tsp almond extract
Preheat the oven 325 degrees.
Liberally grease and flour a 10 inch round cake pan.
Sift the flour & powdered sugar in mixing bowl stir in polenta and mix on low speed.
Add eggs one at a time until fully combined with flour, sugar, and polenta.
Add your citrus zest or almond extract for extra flavor. Stream in olive oil until fully blended with the batter.
Pour batter in cake pan and bake 50 minutes.