I decided to make another Lemon Polenta cake today. I still didn't have any plain yogurt on hand, but I did have some left over ricotta. It's the Cantare brand of whole milk ricotta that I picked up at the no-frills supermarket. It's surprisingly good, and cheap to boot. Anyway, the cake turned out better this time: much more moist (though I still wouldn't say incredibly so) and tender. Very small bits of cheese remained as white dots in the cake, which I suppose may be a downside for some but I don't mind it. Here again is the recipe as I made it.
Lemon Polenta Cake
Adapted from John Ash's "From Earth to Table"
2/3 cup stone-ground cornmeal and 1/3 cup coarse polenta
1/2 cup all purpose flour
1 1/2 tsp baking powder
1/4 tsp kosher salt
1 cup sugar
2 large eggs plus 2 egg whites
1/4 cup extra virgin olive oil
2 tbsp room temperature butter
1/2 cup fresh whole milk ricotta
1 1/2 tbsp grated lemon zest
2 tbsp fresh lemon juice
Sift cornmeal, polenta, flour, baking powder, salt.
In another bowl, beat sugar, eggs, and eggwhites. Beat in oil, butter, ricotta, zest, and juice. Beat until smooth. Fold in dry ingredients.
Pour in 8" cake pan lined with oiled parchment. Bake at 350 for 40 minutes or until toothpick comes out clean.
Cool for 15 minutes, remove from pan, and let cool to room temperature before serving.
I topped it with some of the Spiced Apricot sauce from last time, plus a bit more ricotta mixed with a pinch of sugar. Much improved and very delicious.
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