Lemon, Polenta & Ricotta Cake

• porții: 10 servings
• timp total: 1 ½ hours

Ingrediente

½ cup butter, room temperature

7 tbsp / 150 g honey

1 large lemon, zest + juice

4 eggs, separated

250 g / 1 cup ricotta cheese

150 g / 1 ½ cup almond flour

75 g / ½ cup coarse polenta

1 tbsp poppy seeds (optional)

1 tsp baking powder

½ tsp salt

FOR HONEY LEMON SYRUP:

3 tbsp water

4 tbsp honey

1 large lemon and 1 smaller lemon

Instrucțiuni

Start with the honey lemon syrup. Combine water, honey and the juice from the larger lemon in a sauce pan. Bring to a simmer while slicing the smaller lemon thinly. Drop the slices into the syrup while simmering. Take it off the heat after a few minutes and leave to infuse.

Using an electric whisk or a stand mixer, beat butter and honey in a large bowl for 2-3 minutes. Add ricotta, lemon zest and juice, beat for another minute then add the egg yolks and whisk until it's all incorporated airy and smooth.

Stir through almond flour, polenta, poppy seeds (if using), baking powder and salt.

Whip the egg whites in a separate bowl until stiff peaks form and fold into the batter.

Butter an 8 inch springform pan generously, bottom and sides. Brush the bottom of the pan with a thin layer of honey lemon syrup and arrange the lemon slices in the bottom of the pan.

Carefully scoop the batter into the pan, on top of the lemon slices. Smoothen out the top.

Bake at 350°F for 40-45 minutes or until dark golden on the sides and slightly risen in the middle and a toothpick comes out clean.

Let cool for 10-15 minutes then run a knife around the sides to make sure the sides come off clean. Place a serving plate on top of the cake and flip it upside-down.

Carefully run a knife to make sure the bottom of the pan is detached before removing it. Drizzle the remaining syrup over the cake and leave to cool completely before serving.

The cake will become a little more compact after a day but taste even better. Store in the fridge. Enjoy!

Recipe from Green Kitchen Stories

Note

If you don't feel like making it an upside down cake. You can skip the lemon and syrup in the bottom and just bake it as a normal cake. It works beautifully in a bread pan too.

This cake isn't overly sweet. If you are used to properly sweet cakes, you can add a couple of tablespoons sugar along with the honey.