Friday, July 22, 2011

Polenta & Ricotta Fig Cake

6-8 figs sliced
1 cup polenta also known as cornmeal
1/2 cup flour
1 ts baking powder
1/4 ts salt
1 cup ricotta
1/3 cup milk
1/2 cup sugar
3/4 cup honey
1 ts lemon extract
1 ts vanilla extract
1/2 cup butter, melted and cooled
2 large eggs

Preheat your oven to 350. Butter and flour or spray your cake pan.
Whisk together the dry ingredients, set aside.
Beat together the milk, ricotta, honey, extracts, melted butter and eggs.

Add the dry ingredients, don't over-mix. This is just as easily done with a whisk by the way.

Pour into your cake pan. Arrange the figs on top in a pretty pattern or not, they will be covered by the batter when it rising anyway. If you use a 12 inch pie plate they won't be covered by the batter, but if you use a 9 inch it will.

Bake for an hour to an hour in half, a knife stuck in the middle will come out clean, and it will be well browned on top.


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