Sun-Dried Tomato Pistachio-Polenta Cake - THB

Every three weeks, the Home Bakers make another coffee cake from "Coffee Cakes" by Lou Seibert Pappas. I really like this book. All the cakes have come out well and many have come our beautifully. This week the  Sun-Dried Tomato Pistachio-Polenta Cake, pg 68  was selected by Yvette, My Worldwide Culinary Adventure.  Please get the recipe from her site.    The Home Bakers  hosted by Joyce from Kitchen Flavours is the base of our operations.  Stop by there if you are interested in getting into the fun.

We eat nutty or fruity cakes and these coffee cakes fill the bill.  This week, our cake was a bit unique.  It is a savory cake which made me especially happy.  I love savory breads and cakes.

The polenta, sun-dried tomato, pistachio combination was a winner.  The flavors blended well.  Hubby loved it and that is always a good sign that the cake is a success.

I made this gluten-free so I used a mixture of brown rice flour, tapioca flour and potato starch for the flour portion.  Otherwise, I pretty much followed the recipe.

You really should come and join us.  These cakes are fun to make and good to eat and we would love to get to know you.  Go to the The Home Bakers  hosted by Joyce from Kitchen Flavours.

Linked to Friday Food

Comments

  1. UnknownAugust 30, 2012 at 10:47 PM

    Lovely texture Chaya! I like your GF version. You have got a very nice even sponge like texture.

    ReplyDelete
  2. Mich - Piece of CakeAugust 30, 2012 at 10:57 PM

    Looks great, I can see the lovely texture.

    ReplyDelete
  3. EmilyAugust 31, 2012 at 2:34 AM

    Yup! great texture!

    ReplyDelete
  4. That GirlAugust 31, 2012 at 9:17 PM

    Now that I finished using up my leftover polenta I keep seeing these polenta recipes!

    ReplyDelete
  5. WinnieSeptember 1, 2012 at 4:17 PM

    It really looks wonderful!
    I've never baked polenta cake and I think that with dried tomato it must be taste great

    ReplyDelete
  6. AnonymousSeptember 1, 2012 at 6:33 PM

    Fantastic looking cake!

    ReplyDelete
  7. kitchen flavoursSeptember 2, 2012 at 10:29 PM

    Hi Chaya,
    Your cake looks really nice with the gorgeous sunny colour. I'm so glad that your gluten free version has worked out so well too. Yes, this is a lovely savoury cake, I really enjoyed it the most when sliced into thin slices and toasted, really delicious!
    Have a great week!

    ReplyDelete
  8. ZoeSeptember 3, 2012 at 7:02 PM

    Your GF version of cake looks fantastic! Yum!

    ReplyDelete

Post a Comment

Your comments are a part of making my day bright and shiny. I value your advice, criticism and viewpoints.

Popular posts from this blog

Thai Chicken San Choy Bau

Image
It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group.  It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124.   I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular.  My toddler granddaughter even liked it.  Must have been the hot sauce. I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our   Wednesday with Donna Hay site.
Read more

Brussels Sprouts - Power Food - Re-post

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. Brussels sprouts like broccoli and cabbage are cruciferous. This group offers a unique composition of antioxidants that may provide several health benefits. Brussels sprouts are low in calories and offer protein, vitamins and minerals to help build a healthy human. My first issue with brussels sprouts is that it took me years to spell it correctly. Each time, it came up, in writing, and I admit, that was not too often, I would stare into space asking myself does brussel get an S, at the end or is it sprout that gets the S. For some reason, I could not remember that both end with that S. I am happy to tell you, I overcame thi...
Read more

Carrot Cake _ Power Food - repost

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. That week, we concentrated on carrots. I like to check out our vegetable, not only for health benefits, but also for the names of their sisters. Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. I didn't have a clue about many of these. I, have never seen carrots of other colors or at least, if I had, I didn't know, they were carrots. I am going to a good produce store, looking for purple or red carrots, to start my search. It is fun, shopping when purposely looking for new vegetables. I have definitely expanded my horizons. When, I was thinking about what to make with carrots, I ...
Read more