Try this fantastic Northern Italian treatt!
For lemon polenta cake:
3/4 cup yellow cornmeal
3/4 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup ricotta cheese, at room temp
1/3 cup water
¾ cup sugar
1/2 cup honey
Grated zest of 1 lemon
8 Tbs unsalted butter, melted
1 tablespoon unsalted butter, in small pieces
2 large eggs, at room temp
Preheat oven to 350º
Line bottom of a 9-inch springform cake pan with parchment paper and spray or butter sides of pan.
Mix polenta, flour, baking powder and salt in a bowl.
In a bowl with an electric mixer, beat ricotta and water until smooth. If it’s still be somewhat curdled, don’t worry. Add sugar, honey
and lemon zest and beat well. Gradually add melted butter and then add eggs, one at a time, and beat until the mixture is smooth.
On low speed, add the dry ingredients in two or three additions, beating only until incorporated.
Pour the batter into the pan, dot the top with the tablespoon of butter and bake for 35 to 45 minutes, until the top is golden
Take out and let cool
For Blueberry Glaze:
1 cup blueberries (fresh or frozen)
¼ cup lemon juice
1/3 cup light brown sugar
In a saucepan, combine blueberries with lemon juice and brown sugar, and bring to a low simmer for 5-8 minutes until the blueberries are softened. Remove from heat and drizzle over cake just before serving
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“recipe” “italian recipes” “Italian Cooking” “Italian Kitchen”