Description
A moist and tender cake made with ricotta cheese and polenta, infused with the bright flavors of lemon and rosemary, and drizzled with a fragrant syrup.
Ingredients
- 2 cups all-purpose flour
- 1 cup fine polenta
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 cup whole milk ricotta cheese
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1/2 cup fresh lemon juice
- 1/4 cup fresh rosemary, finely chopped
- 1 cup water
- 1 cup granulated sugar (for syrup)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together flour, polenta, baking powder, baking soda, and salt.
- In a large bowl, cream together softened butter and 1 1/2 cups sugar until light and fluffy. Beat in eggs one at a time, then stir in ricotta cheese, vanilla extract, and lemon zest.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- Pour batter into the prepared cake pan and bake for 40-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cake is baking, prepare the syrup. In a small saucepan, combine 1 cup sugar, 1/2 cup lemon juice, 1/4 cup chopped rosemary, and 1 cup water. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and let steep for 15 minutes. Strain the syrup, discarding the rosemary solids.
- Once the cake is baked, let it cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once the cake is cool, generously drizzle the lemon-rosemary syrup over the top.
Notes
- Ensure your ricotta cheese is well-drained for a less dense cake.
- You can add a sprig of rosemary to the syrup while it steeps for extra flavor, then remove it before straining.
- The cake can be stored at room temperature for up to 3 days, or refrigerated for longer.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-inspired