clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Polenta Cake with Mascarpone Cream and Fresh Figs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Bake to the roots
  • Prep Time: 45
  • Cook Time: 15
  • Total Time: 90


  • 5.3 oz. (150g) butter, at room temperature
  • 1/2 cup (100g) sugar, divided
  • 4 medium eggs, divided
  • 1 1/4 cup (160g) all-purpose flour
  • 3 tsp. baking powder
  • 2.5 oz. (70g) polenta
  • 1/2 tsp. zest of organic orange
  • 1/2 tsp. zest of organic lemon
  • salt
  • 1/4 cup (60ml) orange juice

For the topping

  • 7 oz. (200g) heavy cream
  • 2 tbsp. confectioner’s sugar
  • 1 tsp. vanilla extract
  • 7 oz.(200g) mascarpone cheese

For the decoration

  • 2 tbsp. port wine
  • 3.5 oz. (100g) raspberry-black currant jelly or similar
  • 56 fresh figs


  1. Preheat the oven to 375˚F (190°C). Grease and dust a 10 inch (25cm) tart tin with loose bottom and set aside.
  2. Add the butter with half of the sugar (1/4 cup) to a large bowl and beat on high speed until light and fluffy. Divide the eggs, keep the egg whites on the side for later, then add one egg yolk after another to the bowl and mix in well inbetween. Mix the flour with baking powder, polenta, the zest of the orange and lemon as well as a pinch of salt and add together with the orange juice to the bowl and mix until just combined. Beat the egg whites with a pinch of salt in a tall bowl until stiff peaks form, slowly add the remaining sugar and mix couple minutes more. Gradually add the egg whites to the batter and fold in very gently – you want to keep as much volume as possible. Transfer the batter to the prepared tart tin and smooth out the top. Bake for 14-15 minutes, take out of the oven and let cool down a bit in the tin, then remove carefully and let cool down completely on a wire rack.
  3. Add the heavy cream and convectioner’s sugar for the topping to a tall bowl and beat on high speed until stiff peaks form. Add the vanilla extract and mascarpone and mix until all is well combined and smooth. Place the cooled cake on a serving plate and spread the cream on top. Place in the fridge until needed again.
  4. Add the port wine and jelly to a saucepan and bring to a boil. Let cook for some time until reduced to a thick sauce. Take off the heat and let cool down. Wash and dry the figs. Before serving cut the figs into slices, place on top of the cream and drizzle the sauce on top.


  • Enjoy baking!


  • Serving Size: 12