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 haven’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 than I have been posting lately. One recipe after another turned out to be a disaster.
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.
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 cornmeal (aka 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.
Can’t get enough of almond flour recipes? Here are a few more:
- Almond Flour Carrot Cake
- Almond Meal Banana Bread
- Almond Flour Zucchini Bread
- Paleo Almond Flour Bread
- Flourless Chocolate Cupcakes
- Need more inspiration? Check out all our almond flour recipes
Ricotta and Almond Polenta Cake Recipe {Gluten-Free}
Ingredients
- 7 tablespoons (3 1/2 ounces) unsalted butter, at room temperature
- 2/3 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 yellow or white corn meal
- 1 cup ricotta cheese preferably homemade
- 1/2 cup slivered almonds
- 1 tablespoon powdered sugar optional
Instructions
- Pre-heat the oven to 325 degrees. Line an 8-inch round spring-form cake pan with parchment paper.
- 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.
- Add in the egg yolks and continue to mix until combined or a minute or so.
- Add in the almond flour, corn meal, and ricotta cheese and mix until combined. Set aside.
- 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.
- Gently fold the egg whites into the cake mixture in two batches.
- Pour the mixture into the cake pan. Sprinkle almonds on top.
- Bake for 40-45 minutes or until a toothpick inserted in the middle comes out clean.
- 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.
- If you prefer, sprinkle it with powdered sugar and serve.
Notes
“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.
Nutrition
Recipe adapted from Luisa and David Vindahl’s cookbook Green Kitchen Travels.
Nelya
I’ve made this before and it was great! Planning to make it this week too. You say you prefer it made a day in advance – should I store it at room temperature or in the fridge?
Aysegul Sanford
Hi Nelya,
I am glad you liked it.
I would store it in room temperature if you are planning to consume it on the next day. If you have leftovers after serving, then you can store it in an airtight container in the fridge.
I hope this helps.
Cheers,
Janet
Just made this cake and absolutely love it! Definitely making again!!
Nelya
Do you think medium corn meal would work rather than fine?
Aysegul Sanford
Hi Nelya,
Himmm.. Honestly, I am not sure. I have never made this cake with medium cornmeal to tell the truth.
I want to say it is better to try it with fine cornmeal but it is hard to say without trying.
I hope this helps.
Cheers!
Nelya
I think I will try it this weekend and let you know how it turns out 🙂
Aysegul Sanford
YAY! I hope you like it.
This is a very light and minimally sweetened cake. Perfect to serve with coffee or tea 🙂
Nelya
Oh – also, do you think it’s just as good made a day ahead? Or would you rather recommend to make this the day of?
Aysegul Sanford
I think so. Though be aware that almond flour baked goods are usually very moist. I’d be sure to store it in an airtight container on the counter (for up to 3 days) or in the fridge (for up to 5 days).
Hope this helps.
Mayorisky
Hi, this sounds yummy… can I use mascarpone cheese instead of the ricotta?
Aysegul Sanford
Hi Mayorisky,
It might work, but it is hard to tell without trying.
The only thing that makes me worried is that mascarpone has a higher fat content so it might be a little more moist than the version with ricotta. If that is okay with you, I would give it a go.
Hope this helps.
Thanks for stopping by.
Raluca
Can I use semolina instead of polenta?
Thank you! 🙂
Aysegul Sanford
Himmm. I am not sure, but I think it would be fine. To be quite honest, I have never tried it with semolina to tell you that it would work 100%.
Please let me know how it turns out if you end up making it. Thanks.
laura
Very nice recipe! Could I replace the polenta flour with buckwheat flour?
Aysegul Sanford
Hi Laura,
I don’t think that buckwheat flour would work for this recipe as their textures are different. Because what makes this cake so good is the thick polenta used instead of flour.
Hope this helps.
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!
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!
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 <3
Aysegul Sanford
I know.. The fact that it uses honey instead of sugar is my favorite thing about it too.
Thank you Beeta!
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.
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!