Almond, lemon, ricotta and polenta cake

If summer is not coming to us, we will conjure it up in our plates! We will force it into our dishes and how best to do that than to use the enchanted flavours of Sicilian lemons, unadulterated ground almond and exotic polenta in order to create a “spirit of summer” cake? Seasonal and gluten-free.

Baking is soulful and a proper pick-me-up when all else is a disappointment including the longing for sunshine. This cake will fill your kitchen with the scents of a lemon grove and the lingering taste of sunnier places… You can serve it as pudding or eat it for breakfast as they do in Sicily, or better even : have it with a cup of tea outdoors! Any CHANCE of a picnic this week-end?!

Ingredients list:

  • Butter, 50g
  • Sugar, 280g
  • Eggs, 6
  • Fine polenta, 150g
  • Ground almond, 200g
  • Baking powder, 1 and 1/2 tsp
  • Honey, 2 Tbsp
  • Zest of 5 lemons and juice of one
  • Ricotta, 300g
All the scents of summer

All the scents of summer

IMG_3708Pre-heat the oven to 160.

Beat the butter and sugar until pale and creamy and add the eggs one at a time.

Zest each lemon carefully – better to choose organic and unwaxed lemons if you can. Juice one of them and keep the others for a Granita de limone.

Fold all the remaining ingredients and pour into a lined and buttered cake pan.

If you have some lemon extract, you can add a few drops for a more intense lemon taste. Bake for just over an hour at 160 °. It is ready when the middle is still ever so slightly wobbly. The result is a dense and intense cake with a silky and melting texture. Irresistibly lemony…

Serve cold with yogurt and on its own.

This quantity will fill a dish 23 cm in diameter. The recipe is inspired by an australian site: www.goodfood.com.au With thanks!

11 responses to “Almond, lemon, ricotta and polenta cake

  1. This sounds delicious, anything with Sicilian in the description must be good.

  2. Hi it sounds good! is the polenta “pre cooked” ? I always have a lot of douts about it when a recipe contains polenta…thank you!

  3. Looks delicious. Thanks for stopping by my blog!!!

  4. I just made this lovely cake. The directions are perfect. I was tempted to leave out the ground almonds (so my nut allergic son could eat it) but realised it was an essential ingredient. It turned out wonderfully moist and delicious. Thank you for sharing the recipe with us!

    • Thank you Judith for the review! There are more Sicilian recipes to come but this one is definitely a favourite. The next lemon cake I ll put on is just as scrumptious and moist and WITHOUT almond so your son can try that one🙂 Bear with me…

      • Wonderful. I look forward to seeing the recipe on your blog. Then the whole family can have cake for breakfast. Next, I will try some shortbread. Enjoy the last day of half term.

      • Just a thought: why not replace the almond meal with dessicated coconut? Coconut and lemon works a treat too… I ll try that next and let you know! Provided your youngest is not allergic to coconut🙂

  5. Pingback: Sicilian lemon cake with coconut, ricotta and polenta | travels around my kitchen

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