Ricotta, polenta, almond and lemon cake
- 10 persons
- Preparation time
- 1 hour
Cake size: 20-22 cm in diameter
- 150 g softened butter
- 120 g honey or another liquid sweetener (e.g., maple syrup)
- 4 eggs, separate egg whites from yolks
- Grated lemon peel (2 lemons)
- 25 g lemon juice
- 250 g ricotta cheese
- 100 g Franck polenta
- 125 g ground almonds
- 1 teaspoon baking powder
- A pinch of salt
- Sliced almonds and powdered sugar
Heat the oven to 180°C and grease the sides of the cake pan with butter and then insert the parchment paper. Mix the butter and honey/syrup until the mixture is smooth and foamy. Add the yolks and mix until the mixture is even.
Add grated lemon peel, lemon juice and ricotta and mix well.
Add almonds, polenta and baking powder and beat until you get an even mix.
Use a separate bowl to beat egg whites and salt until you get stiff peaks. Slowly add the egg whites into the yellow batter using a rubber spatula being careful not to deflate the mixture.
Pour into the cake pan, sprinkle with almond slices and bake for about 45 minutes, i.e., until the toothpick inserted in the centre comes out clean. Leave to cool in the cake pan, sprinkle with powdered sugar and serve right away or the next day. Enjoy!
If you want to add something extra, mix some lemon syrup and honey and bring to boil and pour over the cake before serving to make it even more tender.