Italian Olive Oil Polenta Cake with Persimmon

I know this space is not usually about recipes, but this cake was too good not to share. When I was younger, I briefly considered becoming a chef. I lived for every new issue of Bon Appetit, spent hours baking, and took notes on any dish that caught my attention. This season has been about returning to the things I love, both in and out of the studio. So here I am, in a kitchen that smells like citrus with a cat nearby, waiting for anything to fall to the floor.

A neighbor recently gifted us a small basket of persimmons from their sister’s garden. One was perfectly ripe and the other still firm. I had never made an olive oil cake at home, even though it is something I always order in Italian restaurants, so it felt like the right moment to try my own version. I read through several recipes, then built one that let the persimmons shine. No powdered sugar. Just thin slices of the firmer fruit arranged across the top.

If you are like me and do not own a cake pan, do not worry. I baked mine in a Le Creuset casserole dish, which worked beautifully. The cake is bright and citrusy, with a tender crumb from the polenta. The persimmons give it a slightly wetter texture than a traditional olive oil cake, which I loved, although you can extend the bake if you prefer a drier finish.

It is also wonderful the next day. Warm a slice in a skillet for a toasted edge or drop it in the toaster and finish with soft butter for something especially indulgent. And yes, it's even gluten free.