Fluted Polenta and Ricotta Cake

Name: Fluted Polenta and Ricotta Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 cake, 1 serving(s)
Ingredients: 118.29 ml dried blueberries; 236.59 ml polenta or 236.59 ml yellow cornmeal; 118.29 ml all-purpose flour; 4.92 ml baking powder; 236.59 ml ricotta cheese; 78.78 ml tepid water; 177.44 ml sugar; 177.44 ml honey (if you're a real honey lover, use a full-flavored honey such as chestnut, pine, or buckwheat); 1 lemon, zest of, grated; 2 large eggs

Submitted by swirlycinnacakes

"A very pretty cake found someplace on the web"

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Ready In:: 50mins
Ingredients:: 10
Yields:: 1 cake
Serves:: 1

ingredients

118.29 ml dried blueberries
236.59 ml polenta or 236.59 ml yellow cornmeal
118.29 ml all-purpose flour
4.92 ml baking powder
236.59 ml ricotta cheese
78.78 ml tepid water
177.44 ml sugar
177.44 ml honey (if you're a real honey lover, use a full-flavored honey such as chestnut, pine, or buckwheat)
1 lemon, zest of, grated
2 large eggs

directions

Getting Ready: Center a rack in the oven and preheat the oven to 325 degrees F. Butter a 10 ½-inch fluted tart pan with a removable bottom and put it on a baking sheet lined with parchment or a silicone mat.
Toss blueberries into a small pan of boiling water and steep for a minute, then drain and pat dry.
Whisk the polenta, flour, baking powder, and salt together.
Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, beat the ricotta and water together on low speed until very smooth. With the mixer at medium speed, add the sugar, honey, and lemon zest and beat until light. Beat in the melted butter, then add the eggs one at a time, beating until the mixture is smooth. Reduce the mixer speed to low and add the dry ingredients, mixing only until they are fully incorporated. You’ll have a sleek, smooth, pourable batter.
Pour about one third of the batter into the pan and scatter over the blueberries. Pour in the rest of the batter, smooth the top with a rubber spatula, if necessary, and dot the batter evenly with the chilled bits of butter.
Bake for 35 to 40 minutes, or until a thin knife inserted into the center of the cake comes out clean. The cake should be honey brown and pulling away just a little from the sides of the pan, and the butter will have left light-colored circles in the top. Transfer the cake to a rack and remove the sides of the pan after about 5 minutes. Cool to warm, or cool completely.