THB : Sun-dried Tomato-Pistachio Polenta Cake

Time for some baking at The Home Bakers (THB). For our bake no. 8, Yvette form My Worldwide Culinary Adventure has chosen a savoury bake, Sun-dried Tomato-Pistachio Polenta Cake. I would like to extend my appreciation to Yvette, as she has been busy these few months and have not been blogging much, but she is so gracious as to have taken the time to join in and host this week's bake at THB! Thank you, Yvette!

I am a great fan of cornbreads. So I was looking forward to bake this version. Now this recipe calls for sun-dried tomatoes and I happen to have some in my fridge. My homemade sun-dried tomatoes was made many months ago and they keep really well stored in an airtight container in the fridge. I did not soak them in oil, as at that time I wanted to use it for something else, but well...it has been sitting in the fridge since then..!! haha!

My homemade Sun-Dried Tomatoes, errr......Oven-Dried Tomatoes  :o)
These are great as a snack too, tangy and sourish, yum!

I just need about 2 dried tomatoes for half a recipe, but I used 3. They are cut into julienned strips and soaked with 1-1/2 tablespoons of hot water for about 5 minutes or so, as required in the recipe.

I made half a recipe and baked in a 7" round cake pan. This savoury cake, or rather cornbread, uses honey, dried basil, dried oregano, cornmeal, olive oil, yoghurt, pistachios, sundried tomatoes and Parmesan cheese. I use Cheddar cheese instead. While this bread is being baked, it smells incredibly delicious with the unmistaken smell of pizza! My son thought I was baking pizza! 

I scattered the top with more cheese and pistachios than the amount calls for. I baked for about 25 minutes, left it to cool for about 20 minutes and sliced a piece to try.

It was good!

It has the right level of moistness, I love the tangy taste of the sun-dried tomatoes, the nutty pistachios, and the wonderful aroma and taste of the herbs. The cornmeal contributes to the fine crumbly texture and gave a lovely golden colour to this savoury bread.

If you are not a fan of savoury bakes, then you might find that this is not your cup of tea! I am actually looking forward to all the other reviews from my fellow bakers, it would be interesting to see the others take on this savoury bake.

The next morning, I sliced the leftovers about 1/4-inch thickness, and toasted them for breakfast, with a cup of black coffee.

They are really delicious toasted, similar to eating a savoury biscotti, only a little more crispy soft, with a "herby-cheezy" fragrance. 

Please stop by Yvette from My Worldwide Culinary Adventures for the recipe and to see the rest of my fellow bakers'  bake on this cake, please visit The Home Bakers (THB).

THB is currently baking from Coffee Cakes by Lou Seibert Pappas, if you would like to join in and be a member of THB, please email me at kitchenflavours@yahoo.com
Everyone's welcome!!

**************************

I will be away for just a few days, going for a short holiday with my family!!  Yipee!!! Will be back visiting you soon! 

Tea Leaves, Farm Fresh Veggies, Strawberries, Rose Jam,  it's all at Cameron Highlands!