Polenta Cake with Pomegranate Molasses and Walnuts

Name: Polenta Cake with Pomegranate Molasses and Walnuts
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 servings
Cuisine: Middle Eastern
Ingredients: 1½ cups (210 g) polenta (fine cornmeal); ¾ cup (90 g) all-purpose flour; 1½ tsp (6 g) baking powder; ½ tsp (3 g) kosher salt; ¾ cup (85 g) walnuts, roughly chopped; 3 (150 g) large eggs, at room temperature; ½ cup (120 ml) extra-virgin olive oil; ½ cup (120 ml) plain Greek yogurt or strained yogurt, at room temperature; ¼ cup (60 ml) pomegranate molasses; ¾ cup (150 g) granulated sugar; 1 tsp (5 ml) vanilla extract; ½ tsp (1½ g) ground cinnamon (optional); ½ cup (80 g) pomegranate seeds (arils), for garnish (optional)

From the MyKitchenBank Kitchen

A moist, rustic grain-based cake with a tender crumb and subtle Middle Eastern flavors. Polenta (cornmeal) forms the base, while pomegranate molasses adds a tart, fruity note and walnuts provide warmth and crunch. Olive oil keeps the cake rich without heaviness, and yogurt ensures a tender structure. This cake is best served at room temperature with tea or coffee, and improves in flavor over a day or two.

Prep: 20 min
Cook: 40 min
Wait: 30 min
Total: 1 hr 30 min
Makes: 1 cake (8 slices)

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Steps

Before you start

Preheat your oven to 350°F (175°C) and position the rack in the center
Grease a 9-inch (23 cm) round cake pan or 8×8-inch (20×20 cm) square pan with olive oil and line the bottom with parchment paper
Bring eggs to room temperature for 15 minutes
Have all ingredients measured and ready before mixing

1
Mix dry ingredients
- In a medium bowl, whisk together the polenta, all-purpose flour, baking powder, salt, and cinnamon (if using).
- Set aside.
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Ready when: Mixture is evenly combined with no lumps
Tip: Whisk well to break up any clumps in the polenta and distribute the baking powder evenly
2
Whisk wet ingredients
- In a large bowl, whisk together the eggs, sugar, olive oil, yogurt, pomegranate molasses, and vanilla extract until well combined and the mixture is slightly pale, about 2 minutes of vigorous whisking.
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Ready when: Mixture is smooth, homogeneous, and slightly lighter in color
Tip: Whisking well incorporates air, which helps the cake rise and creates a lighter crumb
3
Fold in dry mix and walnuts
- Pour the dry ingredient mixture into the wet ingredients.
- Using a rubber spatula or wooden spoon, fold gently until just combined—do not overmix.
- The batter should be thick and slightly lumpy.
- Fold in the chopped walnuts until evenly distributed.
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Ready when: Dry ingredients are just combined; no streaks of flour remain, but the batter is not overmixed
Tip: Overmixing develops gluten, which will result in a dense, tough cake. Stop folding as soon as no flour is visible
4
Pour into prepared pan
- Pour the batter into your prepared cake pan, spreading it evenly with a spatula.
- The batter will be thick and sticky.
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Ready when: Batter is level and fills the pan evenly
Tip: If using a 9-inch round, the batter should reach about three-quarters up the sides
5
Bake until golden and setOven 350°F / 175°C
- Bake at 350°F (175°C) for 35–40 minutes, until the top is golden brown and a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter).
- The cake should spring back lightly when you press the top gently.
- The edges will begin to pull slightly away from the pan sides.
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Ready when: Top is golden brown; toothpick comes out with a few moist crumbs; edges pull away slightly from pan
Tip: Polenta cakes are naturally a bit moister than wheat flour cakes—don't overbake or they'll become dry. Start checking at 35 minutes
6
Cool in pan and unmold
- Remove the cake from the oven and let it cool in the pan for 15–20 minutes.
- The cake will finish setting as it cools.
- Run a thin knife around the edges, then invert it onto a wire rack or large plate.
- If using parchment on the bottom, peel it away.
- Allow the cake to cool completely to room temperature, about 30 minutes more.
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Ready when: Cake is completely cool to the touch
Tip: Cooling in the pan allows the cake to set fully and firm up before unmolding, reducing the risk of crumbling
7
Garnish and serve
- Dust the cooled cake lightly with additional cinnamon if desired.
- Scatter pomegranate seeds over the top or around the plate as garnish.
- Slice with a serrated knife or sharp chef's knife, wiping the blade between cuts for clean slices.
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Ready when: Cake is garnished and ready to serve
Tip: Pomegranate molasses can stain hands and fabric—rinse your hands promptly after handling

Good to know

Tips

Pomegranate molasses is tart and complex; it should taste pleasantly sour and slightly thick. If yours is very dilute or sweet, you may be using pomegranate juice concentrate rather than molasses—adjust the quantity to taste.
This cake is best served at room temperature, when its flavors and texture are most pronounced. It also benefits from a day or two of rest, as the polenta absorbs the pomegranate molasses flavor and the crumb becomes even more tender.
For a more elegant presentation, dust the cooled cake with powdered sugar and arrange pomegranate seeds in a pattern on top.
Pair this cake with unsweetened tea, coffee, or a glass of dessert wine like Moscato d'Asti for a light Middle Eastern–inspired dessert.

Make ahead

The batter can be prepared and poured into the pan up to 2 hours ahead; cover and refrigerate, then add 2–3 minutes to the baking time. The finished cake tastes even better the next day, when the flavors meld and the texture becomes more moist and tender.

Storage & reheating

Room temperature (covered): up to 3 days. Refrigerator (covered, in an airtight container): up to 5 days. Freezer (wrapped tightly in plastic wrap and foil, in an airtight container): up to 2 months. Thaw at room temperature for 2–3 hours before serving. The cake does not typically require reheating; serve at room temperature or very slightly warmed.

Substitutions

walnuts → Almonds, hazelnuts, or pistachios. Roughly chop them to the same size for even distribution. Pistachios will add color and a slightly different flavor profile but work beautifully.
plain Greek yogurt or strained yogurt → Plain regular yogurt or sour cream. Use the full 120 ml (1/2 cup). Regular yogurt will make the cake slightly lighter; sour cream will make it richer.
pomegranate molasses → Pomegranate syrup or 3 tablespoons pomegranate juice mixed with 1 tablespoon balsamic vinegar. Pomegranate molasses is widely available in Middle Eastern markets and online, but these substitutes provide similar tartness and fruitiness.
extra-virgin olive oil → Neutral vegetable oil, avocado oil, or coconut oil. Olive oil contributes flavor and richness; neutral oils will make the cake less distinctly flavored but still moist. Do not use a very assertive extra-virgin oil if you prefer subtlety.