Polenta Ricotta Cake
photo by Jubes
- Ready In:
- 1hr 10mins
- Ingredients:
- 9
- Serves:
-
8
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
directions
- 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.
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Reviews
-
* Reviewed for Aussie Forum Recipe Tag * Super easy to make and something a little different to enjoy with a cup of coffee. I couldn't locate any madeira wine, so on advice used a good Australian Muscat instead. Couldn;t really taste the wine in the completed cakem but the sultanas and currants were puffed and moist. I had mixed reviews from my family on this cake. It didn;t turn out quite as I had expected. No rising agents, so the cake stayed at about an inch hig. It was kind of somewhere between a cake and a cookie in texture. Would suggest checking close to cooking time as you wouldn;t want to overcook this cake. It did need some moisture to serve- so use cream, yogurt or custard. We served with a good dollop of honeyt Greek style yogurt. Photos to be posted also
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