This Ricotta Almond Polenta Cake is a great take on classic Italian ingredients that everyone will love. Plus, it just so happens to be gluten free, too.
What I love about the recipe is that it only uses half a cup of honey to sweeten it. So you do not have to feel guilty for eating a big slice of it. Also it is perfect for those, who follow a gluten-free diet because it is made using a combination of almond flour and polenta, both of which are gluten-free flours. If you can, I recommend baking it a day in advance as I thought the next morning it tasted so much more flavorful and moist than the first day. But whatever you do, make sure to serve it with a cup of coffee (or tea). I promise, you will know why after you taste your first bite.
- 7 tablespoons (3 ½ ounces) unsalted butter, at room temperature
- ½ cup honey, divided
- zest of 3 lemons
- ½ teaspoon vanilla extract
- 4 eggs, separated
- 1 ¼ cup (5 oz.) almond flour (or meal)
- 1 cup (4 ½ ounces) fine polenta
- 1 cup ricotta cheese, preferably homemade
- ½ slivered almonds
- 1 tablespoon powdered sugar (optional)
- Pre-heat the oven to 325 degrees. Line an 8-inch round spring-form cake pan with parchment paper.
- Beat the butter, half of the honey, lemon zest, and vanilla extract in the bowl of a standing mixer attached with the paddle attachment. If you do not have a standing mixer, hand mixer would work too.
- Add in the egg yolks and continue to mix until combined or a minute or so.
- Add in the almond flour, polenta, and ricotta cheese and mix until combined. Set aside.
- Meanwhile, whisk egg whites until softly peaking. You can do this by hand or a mixer (attached with a whisk attachment). While still whisking, slowly drizzle the rest of the honey and mix until well blended.
- Gently fold the egg whites into the cake mixture in two batches.
- Pour the mixture into the cake pan. Sprinkle almonds on top.
- Bake for 40-45 minutes or until a toothpick inserted in the middle comes out clean.
- Let it cool for 30 minutes and then run a knife through the edges of the cake and take it out of the cake pan.
- If you prefer, sprinkle it with powdered sugar and serve.
This didn't happen to me, but I wanted to make sure to mention it just in case it happens to you.