Ri­cotta-po­lenta cake with lemon-rose­mary syrup

Gourmet Traveller (Australia) - - Food -


This tangy lemon-scented cake is just as good served a day or two af­ter bak­ing as it is served warm, although once you smell it cook­ing, it might not last that long.

150 gm soft­ened but­ter, plus ex­tra for greas­ing

120 gm honey

Finely grated rind and juice of 3 lemons

6 eggs, sep­a­rated

400 gm firm ri­cotta

200 gm al­mond meal

180 gm fine po­lenta

2 tsp finely chopped rose­mary, plus 3 ex­tra sprigs

330 gm (1½ cups) caster sugar Flaked al­monds, for scat­ter­ing

1 vanilla bean, split, seeds scraped

1 Pre­heat oven to 150°C and but­ter the base of a 26cm­di­am­e­ter cake tin (we used a fluted tin) and line it with bak­ing pa­per. Beat but­ter, honey and lemon rind in an elec­tric mixer un­til light and fluffy (4-5 min­utes), scrape down sides of bowl, then add yolks one at a time, beat­ing well be­tween ad­di­tions. Trans­fer to a large bowl, fold in ri­cotta, then al­mond meal, po­lenta, rose­mary and a pinch of salt.

2 Whisk egg­whites and a pinch of salt in an elec­tric mixer to soft peaks, then grad­u­ally whisk in 110gm sugar and whisk un­til glossy (1-2 min­utes). Fold into ri­cotta mix­ture, then spoon bat­ter into tin, smooth top and scat­ter with al­monds. Bake un­til golden and a skewer with­draws clean (45-50 min­utes). Re­move from oven and pierce all over with a skewer.

3 Stir lemon juice, re­main­ing sugar and 80ml wa­ter in a saucepan over medium-high heat un­til sugar dis­solves. Add vanilla bean and seeds, bring to the boil and cook un­til a light syrup forms (4-5 min­utes). Dis­card vanilla bean, add rose­mary sprigs and pour half over cake. Chill re­main­ing.

4 Serve cake warm or at room tem­per­a­ture driz­zled with re­main­ing syrup.

Wine sug­ges­tion Fruity prosecco.

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