Rosemary Polenta Cake

Ingredients

  • 3/4 cup + 2 tablespoons almond meal (or almond flour, though it might change the texture a bit)
  • 3/4 cup + 2 tablespoons fine yellow cornmeal
  • 3/4 teaspoon kosher salt
  • 2 sticks unsalted butter, room temp
  • 3/4 cup + 2 tablespoons sugar in the raw (or other brand of cane sugar)
  • 3 tablespoons rosemary infused honey (really easy to make here's a recipe).
  • 1 tablespoon minced rosemary
  • 1 teaspoon freshly grated orange zest
  • 5 large eggs
  • a lil butter to grease your pan :+).

Instructions:

  • Preheat your oven to 325 degrees farenheit. While your oven is preheating grease a bunt pan or regular cake pan and set it aside.
  • In a small bowl, stir together the almond meal, cornmeal, and salt then set that badboy aside.
  • Grab a mixing bowl and combine the butter, sugar, honey, rosemary and orange zest. Mix it slowly in a folding motion until everything is incorporated.
  • Mix it faster for about 5 minutes until creamy. Mixture should be pale and fluffy.
  • Add eggs to the mixing bowl, one at a time, incorporating each one before adding the next. Add the almond meal and cornmeal until combined.
  • Pour the batter into the greased bunt or cake pan. Bake for about an hour, or until the cake is a golden brown color and a toothpick inserted into the center comes out clean.
  • Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Pop the cake out of the pan and cool it completely.
  • Slice and serve at room temp!

Coconut Creamed Rice with Poached Plums

poached plums are great when paired with something creamy and this creamed rice is perfect for it! I love plums peace and love

Ingredients

  • 8 plums, halved and pitted
  • 1/2 sugar in the raw
  • 1 cinnamon stick
  • 2 cardamom pods

For The Rice

  • 1/2 cup short grained rice
  • 28 oz coconut milk
  • 1/2 sugar
  • 1/2 cup whipping cream

Instructions:

  • Wash the rice in cold water until the water runs clear.
  • Drain very well and then put the rice into a large saucepan over high heat and add the coconut milk and sugar.
  • Bring to a gentle boil, then reduce the heat to low and cook for about 30 minutes stirring often so the rice doesn't stick to the bottom and all the rice cooks evenly.
  • After the 30 minutes, let the rice cool in the saucepan.
  • In a mixing bowl, add the whipping cream and whip it unti soft peaks form, then fold it into the rice mixture.
  • Meanwhile, put the plums, sugar, cinnamon stick and cardamom pods in a different saucepan and add 1 cup of water. Bring it to a boil, then reduce the heat to low and cook for 20 minutes, gently turning the plums often, until they soften but retain their shape.
  • Remove the cinnamon stick and cardamom pods from the pan
  • Divide the rice between dishes and spoon the warm plums on top.
  • Serve immeadiately and enjoy!