Dessert: Plum and Polenta Cake

Recipe by Stanley Tucci with Joan and Stan Tucci, and Gianni Scappin and Mimi Shanley Taft This is a family favorite, created by Gianni's aunt Angela. It's a great cake to make when summer fruit is abundant. It is delicious when made with the plums calle

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Plum and Polenta Cake

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

1/2 cup plus 2 tablespoons finely ground cornmeal or semolina flour
1 cup all-purpose flour
1 1/2 teaspoons baking powder
Pinch of kosher salt
13 tablespoons butter, softened
3/4 cup granulated sugar
4 large egg yolks
2 large eggs
1 teaspoon grated lemon zest
1 teaspoon pure vanilla extract
4 plums, cut in half and pitted
2 tablespoons packed light brown sugar

Instructions

Preheat the oven to 350 °F. Grease and lightly flour an 8 x 2-inch round cake pan or an 8-inch springform pan, tapping out any excess flour. Set aside.
In a small bowl, toss the cornmeal, all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, beat the butter and granulated sugar together with an electric mixer, until pale yellow and creamy, about 5 minutes. Scrape down the sides of the bowl with a rubber spatula and add the egg yolks, one at a time, beating after each addition. Scrape down the sides of the bowl and add the whole eggs, one at a time, beating after each addition. Mix in the lemon zest and vanilla. Add the dry ingredients and blend until just combined.
Spread the batter in the prepared pan. Place the plum halves, skin side down, at even intervals on top of the batter. Sprinkle the brown sugar on top of the fruit and batter. Bake until the cake is golden brown on top and a toothpick inserted in the center comes out clean, about 45 minutes.

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