Ricotta and Almond Polenta Cake

Ricotta and Almond Polenta Cake

After I made the spelt scones with blueberries and lemon, I was so encouraged to create more recipes using alternative flours. But truth be told, since last week my experience with creating my own recipes using brown rice, spelt, and buckwheat flours hasn’t been an easy one. So much so that I am about to start a blog called not-so-foolproof living. I kid you not, if I had that URL I would probably post much more frequently that I have been posting lately. One recipe after another turned out to be a disaster.

Ricotta and Almond Polenta Cake

Ricotta and Almond Polenta Cake

So yesterday, after my latest failure, I decided to stop trying and leave it to the pros. I spent the morning scrolling through the pages of my favorite cookbooks to find recipes that I can bake from. This Ricotta and Almond Cake with Polenta is from Green Kitchen Stories’ second cookbook, Green Kitchen Travels. The original name for the cake is Torte di ricotta e Polenta. They say this is the kind of cake you can find in every deli in Italy.

Ricotta and Almond Polenta Cake

What I love about the recipe is that it only uses half a cup of honey to sweeten it. So you do not have to feel guilty for eating a big slice of it. Also it is perfect for those, who follow a gluten-free diet because it is made using a combination of almond flour and polenta, both of which are gluten-free flours. If you can, I recommend baking it a day in advance as I thought the next morning it tasted so much more flavorful and moist than the first day. But whatever you do, make sure to serve it with a cup of coffee (or tea). I promise, you will know why after you taste your first bite.

Ricotta and Almond Polenta Cake

Ricotta and Almond Polenta Cake

Ricotta and Almond Polenta Cake


Ricotta and Almond Polenta Cake {Gluten-Free}

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This gluten-free and honey sweetened ricotta and almond polenta cake is a healthier cake that will impress everyone in your family.

  • Author: Aysegul Sanford
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8
  • Category: Cake
  • Method: Baking
  • Cuisine: American


  • 7 tablespoons (3 1/2 ounces) unsalted butter, at room temperature
  • 1/2 cup honey, divided
  • zest of 3 lemons
  • 1/2 teaspoon vanilla extract
  • 4 eggs, separated
  • 1 1/4 cup (5 oz.) almond flour (or meal)
  • 1 cup (4 1/2 ounces) fine polenta
  • 1 cup ricotta cheese, preferably homemade
  • 1/2 cup slivered almonds
  • 1 tablespoon powdered sugar (optional)


  1. Pre-heat the oven to 325 degrees. Line an 8-inch round spring-form cake pan with parchment paper.
  2. Beat the butter, half of the honey, lemon zest, and vanilla extract in the bowl of a standing mixer attached with the paddle attachment. If you do not have a standing mixer, hand mixer would work too.
  3. Add in the egg yolks and continue to mix until combined or a minute or so.
  4. Add in the almond flour, polenta, and ricotta cheese and mix until combined. Set aside.
  5. Meanwhile, whisk egg whites until softly peaking. You can do this by hand or a mixer (attached with a whisk attachment). While still whisking, slowly drizzle the rest of the honey and mix until well blended.
  6. Gently fold the egg whites into the cake mixture in two batches.
  7. Pour the mixture into the cake pan. Sprinkle almonds on top.
  8. Bake for 40-45 minutes or until a toothpick inserted in the middle comes out clean.
  9. Let it cool for 30 minutes and then run a knife through the edges of the cake and take it out of the cake pan.
  10. If you prefer, sprinkle it with powdered sugar and serve.


The note below is from the original recipe:
“After 40-45 minutes of baking time, the centre of the cake might look slightly wobbly at first, but it will firm up as the cake cools down.”
This didn’t happen to me, but I wanted to make sure to mention it just in case it happens to you.

Recipe adapted from Luisa and David Vindahl’s cookbook Green Kitchen Travels.


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  • Monica - I am gluten free and will definitely give this recipe a go. Your post about ‘not so foolproof.com’ had me laughing out loud. Gluten free baking is a challenge to say the least. I have found letting the batter rest for 30 minutes before baking helps a lot. Learned that from the good folks at America’s Test Kitchen.ReplyCancel

    • Aysegul Sanford - I know, right? I was so frustrated..
      Yes, it is a challenge, but like everything else I need to learn from other people.. Start slow, try many recipes, and then create my own ones..
      I’ll your 30-minute batter rest idea in mind for the next time.
      Thanks Monica!ReplyCancel

  • Beeta @ Mon Petit Four - Oooh how I wish I had a slice of this cake right now in front of me! It looks positively delectable, Aysegul! I love how moist and tall it is! Also, that is so great that it’s only sweetened with 1/2 a cup of honey – much healthier than other baked goods. You’ve done a gorgeous job here <3ReplyCancel

    • Aysegul Sanford - I know.. The fact that it uses honey instead of sugar is my favorite thing about it too.
      Thank you Beeta!ReplyCancel

  • Traci | Vanilla And Bean - The flavors, textures and subtle sweetness to this cake are attributes I crave! The combination of almond meal and polenta sound inviting and absolutely divine Ayşegül. Sometimes when fails hit my kitchen, I do the same. To gain inspiration again, I hit the books! It’s refreshing and it helps me gain focus again and realize my mistakes are learning opportunities despite the frustrations. Thank you for sharing this delectable recipe! Gorgeous!ReplyCancel

    • Aysegul Sanford - Hi Traci,
      I know, right? Cookbooks are the best. I like them more than the internet. It makes me feel like I am a part of that person’s life.
      I was so frustrated with all the baking I had to get some help from a pro. I guess I just need time to learn.
      Cheers, my friend. Thanks for stopping by!ReplyCancel

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