Be the Easter brunch hero thanks to @Canadian Tire ! I love that I can save time by prepping my app and a dessert at the same time in my Ninja Double Zone Oven. Seriously - what a powerful and handy kitchen appliance. Some Kitchenaid Mixing Bowls, a Pyrex Baking Dish, and a CANVAS serving wheel are the perfect additions to help me complete my Easter brunch prep! Polenta and Olive Oil Cake 8 TBS unsalted butter, softened + 2 TBS
1 TBS minced fresh rosemary
¾ cup Polenta + 2 TBS
½ cup Almond Flour
¾ cup All-Purpose Flour
2 tsp Baking powder
1 tsp salt
½ cup full flavoured Extra-Virgin Olive Oil
6 Large Eggs, at room temperature
2 Large Egg Yolks
1 Vanilla Bean (optional but I love it)
1 TBS Lemon Zest
1 ½ cup Sugar
Butter the pan and dust with the 2 Tablespoons of Polenta, coating all surfaces. Chill. Mix together dry ingredients. Whisk together oil, eggs, yolks and salt. Place butter and sugar into the bowl of a mixer. Split vanilla bean and scrape into the bowl. Beat the mixer with the paddle attachment until light and fluffy. Alternately add the wet and then dry ingredients beating on slow speed until well combined, folding in rosemary at the end.
Spread into the prepared pan, gently smoothing the top. Bake at 350 for 40 - 50 minutes until a toothpick comes out clean. Cool for 15 to 20 minutes. Mascarpone Cream
- 2 cups Heavy Whipping Cream
- Vanilla Extract
- ¼ cup Sugar
- Pinch of Salt
- 1 container (454g) Mascarpone Add all ingredients except mascarpone to a bowl. Whip into a fluffy cream. Add mascarpone and lightly mix to incorporate. Pine Nut Brittle
- 1 ½ cup Pine Nuts (or slivered almonds)
- 1 cup Sugar
- 1/3 cup Water Prepare a sheet pan with parchment and lightly spray with oil. Bring sugar and water to a boil in a sauce pan. Do not touch. When it deepens to a light caramel colour, add the pine nuts and mix with a heat proof spatula. Spread onto the prepared sheet pan and let cool completely. #CanadasKitchenStore #EasterDay #CanadianTire