Polenta Ricotta Cake
Delightfully rustic yet elegantly refined, this Polenta Ricotta Cake is the perfect blend of texture and flavor. Made with creamy ricotta cheese, fine polenta, and almond flour, it boasts a wonderfully moist crumb with a subtle, nutty undertone. Bright lemon zest adds a touch of citrusy freshness, while a hint of vanilla enhances its sweetness. Perfect for both dessert lovers and those seeking a not-too-sweet treat, this gluten-free cake pairs beautifully with a dusting of powdered sugar or a dollop of whipped cream. Quick to prepare and impressive to serve, it’s an irresistible choice for dinner parties, afternoon tea, or indulgent moments at home.
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Recipe Information
Ingredients
- 115 grams Unsalted butter
- 200 grams Granulated sugar
- 250 grams Ricotta cheese
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 1 lemon Lemon zest
- 100 grams Almond flour
- 100 grams Fine polenta
- 1 teaspoon Baking powder
- 0.25 teaspoons Salt
- 2 tablespoons Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 175°C (350°F). Grease a 9-inch springform pan with butter or baking spray, then line the bottom with parchment paper.
In a large mixing bowl, cream together the butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the ricotta cheese to the butter-sugar mixture and beat until smooth and creamy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.
In a separate bowl, whisk together the almond flour, polenta, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Run a knife around the edge of the pan, then release the springform and let the cake cool completely on a wire rack.
Before serving, dust the top with powdered sugar, if desired. Slice and enjoy!
Nutrition Facts
Calories |
3213 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.6 g | 244% | |
| Saturated Fat | 82.7 g | 414% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 966 mg | 322% | |
| Sodium | 1522 mg | 66% | |
| Total Carbohydrate | 336.8 g | 122% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 221.5 g | ||
| Protein | 77.4 g | 155% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1371 mg | 105% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 663 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
