Polenta and Ricotta Cake with Rosemary Lemon Syrup
Looking for a cake with wow factor? Soaked in deliciously sweet lemon and rosemary syrup and served with whipped ricotta, this polenta cake is sure to impress.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 2 medium lemons (280g)
- ¾ cup (180g) reduced-fat fresh firm ricotta
- ½ cup (175g) honey
- ⅓ cup (80ml) extra virgin olive oil
- 1 teaspoon vanilla bean paste
- 4 eggs, separated
- ⅔ cup (110g) instant polenta (cornmeal)
- 1¼ cups (150g) almond meal
- 2 teaspoons gluten-free baking powder
- Rosemary lemon syrup
- ⅓ cup (115g) honey
- 4 large sprigs rosemary
- ¼ cup (60ml) lemon juice
- 2 small lemons (130g), sliced thinly into rounds
- Whipped lemon ricotta
- 1 teaspoon honey
- 1 tablespoon lemon juice
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