Comments

Susan ServinBroccoli Apple Salad 10 days ago
Try this too!
Susan ServinTurkey Pot Pie 10 days ago
Try it!
just made this soup for dinner. LOVE it!!!  I used...
SophiaVegan Gravy 1 month ago
Im hoping to make the Vegan gravy. Do I have to us...
ToniLemon Polenta Cake 1 month ago
Can you use gluten free flour, if so what would yo...
can I omitt sour cream for real pumpkin
Christine VetneCrispy Teriyaki Tofu Recipe 2 months ago
Will be making this in two days. Looks so good.  C...
Barbara MarsiglioBaked Potato In The Microwave 2 months ago
Love most of the receipts please keep sending.  Es...
Paula HughesCreamy Sausage Soup 2 months ago
This is like olive gardens zuppa soup, but without...
Beverly JohnsonPeanut Butter Brownies 2 months ago
They look so good.

Lemon Polenta Cake

Blossom Lady
Oct 11, 2021 07:05 AM
Lemon Polenta Cake

Super easy lemon polenta cake with some ricotta cheese for moisture and served with a gorgeous blueberry sauce. The texture is dense, sweet and a welcomed change from the usual sponge cakes.

It's dense, super moist but coarse, with big flavors and a rather unappealing look because it's not a looker unless you drench it in the blueberry sauce, which for me is a must. But you can eat it as a plain snack cake.

I've been meaning to make a polenta cake for the longest time.

I'm a polenta groupie. It's one of the things that I ate all the time as a kid and loved it. And it pairs so ridiculously well with lemons that I'm really happy to share this recipe with you.The list of ingredients talks of a cake that is sweet, wonderfully humid but somewhat coarse. For me, it's all I like in a cake, because I not only love polenta for baking but ricotta and honey as well.

Ingredients:

  • ¾ cup polenta or yellow cornmeal
  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup ricotta cheese, at room t°
  • ⅓ cup water or buttermilk
  • ¾ cup (150g) sugar
  • ½ cup honey
  • Grated zest of 1 lemon
  • 8 Tbs (115g) unsalted butter, melted and cooled
  • 1 tablespoon unsalted butter, cold and in small pieces
  • 2 large eggs, at room t°

For the blueberry sauce:

  • 1 cup blueberries (fresh or frozen)
  • ¼ cup lemon juice
  • ⅓ cup light brown sugar
Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Like!
Add to bookmarks
Assign tags
Loading...
1 comment
Toni
00
Oct 15, 2021 09:13 AM

Can you use gluten free flour, if so what would you recommend?