Roasted Strawberry Polenta Cake

Any cake with strawberries and cornmeal already has a lot going for it. The buttery flavor of the golden grain seems a natural partner for the juicy, sweet-tart berry. What makes this cake stand out, though, is that the strawberries are first roasted, concentrating their flavor. Then they are gently dropped into the partially baked batter, so that they sink halfway down, creating ruby dollops throughout.

I’ve made other versions of this cake: the original was a plum and almond flour cake, the recipe for which was published in my book Williams-Sonoma Rustic Italian. Last summer, I made one with fresh apricots and cornmeal. I’m already seeing future versions: peach-almond, fig-cornmeal or vice versa. Feel free to experiment as you like.

For this one, though, be sure to use ripe, in-season strawberries, the kind you get at the farmers’ market, with juicy red centers. Don’t even bother to try this cake with the giant cottony supermarket strawberries, like Driscoll’s. In fact, the smaller the strawberries, the better; they have the most flavor.

ROASTED STRAWBERRY POLENTA CAKE
Makes one 8-inch cake, to serve 8

INGREDIENTS
For the roasted strawberries:
1 pound (454g) ripe strawberries
2 tablespoons sugar
2 tablespoons fresh lemon juice

For the cake:
1/2 cup (125 ml) extra-virgin olive oil
1 cup (130g) unbleached all-purpose flour
1/2 cup (60g) finely ground cornmeal
2 teaspoons baking powder
1/4 teaspoon fine sea salt
1 large egg
1/2 cup (125ml) milk
Finely grated zest and juice of 1 small lemon
1 cup (200g) sugar, plus 2 tablespoons
Seeds from 1/2 vanilla bean
1/4 cup sliced almonds
2 tablespoons butter, softened
Confectioners’ sugar, for serving
Whipped cream and fresh strawberries, for garnish (optional)

INSTRUCTIONS
1. Roast the strawberries: Heat the oven to 400°F (200°C). Trim the stems off the strawberries and arrange them on a baking sheet. Sprinkle with sugar and lemon juice and toss. Roast for 15 minutes, until they are softened and have given off some liquid. Drain and reserve the fruit and syrupy liquid separately (the syrup good on yogurt or drizzled over the finished cake).

2. Make the cake: Reduce the oven heat to 375°F (190°C). Lightly oil an 8-inch (20-cm) round springform pan, fit the bottom with a round of parchment and oil that as well.

3. In a large bowl, whisk together the flour, cornmeal, baking powder and salt. In a separate bowl, thoroughly blend together the oil, egg, milk, lemon zest and juice, 1 cup sugar, and the vanilla bean seeds. Pour this into the flour mixture and whisk gently until combined (do not overmix).

4. Pour the batter into the prepared pan and bake for 15 minutes. While the cake is baking, mix together the almonds, 2 tablespoons butter, and remaining 2 tablespoons sugar. Remove the pan from the oven and quickly but gently drop small clumps of the roasted strawberries all over the surface of the cake. Dot the cake with the almond mixture, and return the cake to the oven.

5. Bake the cake for another 30 to 40 minutes, until golden brown on top and a cake tester inserted into the center comes out clean. Transfer the cake to a rack to cool for 20 minutes. Remove the ring form the pan and let the cake another 20 to 30 minutes. Invert the cake, remove the bottom of the pan and the parchment. Re-invert and let it cool completely. To serve, transfer the cake to a plate and dust with confectioners’ sugar. Garnish with a dollop of whipped cream and a fresh strawberry on top, if you like.