A Passion for Polenta Pine Nut Pound Cake

Finished pound cake waiting to be served. Image by author.

During my environmental literature grad years in Reno, Nevada, I spent a lot of time outdoors getting to know the physical and cultural geography of the Great Basin and the Sierras. My professors at the university were phenomenal scholars and mentors, and they taught me a great deal about blending academic rigor with a deep love of place.

Below you’ll find a recipe for a pine-nut-speckled pound cake. I made this treat for the first time using locally picked pine nuts from the Great Basin. My classmates in Reno gave it two thumbs up. This time around I had to settle for bulk bin nuts, but this polenta pine nut pound cake is still moist and enriched with corn.

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Polenta Pine Nut Pound Cake Makes 1 loaf

Ingredients

• 8 tablespoons (1 stick) unsalted butter

• 1 cup sugar

• Finely grated zest of 1 lime

• 3 eggs

• 1 teaspoon pure vanilla extract

• 1/2 teaspoon almond extract

• 1/2 cup plain yogurt (full fat or low fat)

• 1/2 cup plus 2 tablespoons yellow cornmeal

• 1 cup all-purpose flour

• 1/2 teaspoon baking powder

• 1/4 teaspoon table salt

• 1/2 cup pine nuts

• parchment paper
  

Directions

1. Preheat the oven to 350 degrees F. Fit a sheet of parchment paper into a 5-inch x 8-inch loaf pan, creating a sling with parchment paper for easier removal.

2. Cream the butter, sugar, and lime zest until light and fluffy, about 3 minutes. Add the eggs one at a time and then the vanilla extract, almond extract, and yogurt. Stir in the cornmeal and then the flour, baking powder, and salt until just combined. (Avoid over-mixing because that will result in a tougher cake texture.)

3. Spoon the batter into the pan, smooth the top, then give the pan a sharp rap to remove any air pockets. Scatter pine nuts over the top, and gently press them into the batter.

4. Bake in the center of the oven for about 55 minutes, or until the top is firm and golden brown and a toothpick comes out clean when you poke into the center.

5. Remove from oven, and let cool for 10 minutes and then turn out onto a rack to finish cooling before serving.