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Polenta Ricotta Cake
At a Glance
- Prep
- 10 minutes
- Cook
- 47 minutes
- Total
- 1 hr 10 min
- Servings
- 8.00 serving(s)
Categories
- Dessert
Cuisine
- Italian
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- Vegetarian
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Polenta Ricotta Cake brings together 1/2 cup currants, 1/2 cup sultana, 1/2 cup madeira wine in a practical dish for home cooking. It takes about 1 hr 10 min to prepare and cook. It makes approximately 8 servings.
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Ingredients
- 1/2 cup currants
- 1/2 cup sultana
- 1/2 cup madeira wine
- 250 g fresh ricotta cheese
- 3/4 cup sugar
- 1 1/2 cups polenta
- 1/2 cup milk
- 1 grated orange, rind of
- 1/2 cup orange juice
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Instructions
Pre heat oven to 180 C.
Brush 22 cm springform pan with melted butter.
Line base of tin with baking paper.
Soak currants and sultanas in Madeira for 15 minutes.
Place ricotta, sugar, polenta, milk, rind and juice in large mixing bowl.
Add soaked fruit and Madeira, combine with wooden spoon.
Pour batter into tin.
Bake 45 - 50 minutes or until skewer comes out clean.
Serve with whipped cream and fruit if desired.
Keep Cooking
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