Polenta lemon and ricotta cake
Light and moist polenta lemon ricotta cake, gluten-free, perfect for lemon lovers. Serves 8-10.
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 georginaosullivancooks.ie.
Cooking tools:
- Hand mixer
- Skewer
- Cake pan
- Parchment paper
- Kitchen scale
- Measuring spoon
- Microplane
- Citrus press
- Chef's knife
- Cutting board
- Mixing bowl
- Spatula
- Spoon
- Oven
Ingredients
- 200g butter, room temperature
- 200g caster sugar
- 200g ground almonds
- 100g polenta
- 2 eggs, beaten
- 250g ricotta
- 2 lemons
- 2 teaspoons baking powder (gluten free)
- 100g icing sugar, juice ½ lemon,
- 50g pistachio nuts, chopped, optional
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