Prune and Hazelnut Polenta Cake

Name: Prune and Hazelnut Polenta Cake
Total time: 35 min
Ingredients: 2/3 cup hazelnuts (reserve 2 tablespoons for topping); 2/3 cup yellow cornmeal; 1/3 cup whole wheat flour; 1 tsp baking powder; ¼ tsp salt; ¼ cup softened salted butter; 1/3 cup packed dark brown sugar; 1 tsp vanilla powder (or extract); 2 eggs; 10 ounces plain Greek yogurt (reserve 1/2 for topping); 6 ounces chopped California Prunes (reserve 1 ounce for topping (about 20 Prunes))

californiaprunes.org

This rustic Prune and Hazelnut Polenta Cake is not overly sweet with just the right amount of texture and a mild, pleasant flavor.

View full recipe on californiaprunes.org

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Cooking tools:

Cast iron skillet
Oven
Baking sheet
Mixing bowl
Hand mixer
Measuring cup
Measuring spoon
Spoon
Toothpick
Chef's knife
Cutting board

Ingredients

2/3 cup hazelnuts (reserve 2 tablespoons for topping)
2/3 cup yellow cornmeal
1/3 cup whole wheat flour
1 tsp baking powder
¼ tsp salt
¼ cup softened salted butter
1/3 cup packed dark brown sugar
1 tsp vanilla powder (or extract)
2 eggs
10 ounces plain Greek yogurt (reserve 1/2 for topping)
6 ounces chopped California Prunes (reserve 1 ounce for topping (about 20 Prunes))