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Polenta and Almond Cake – gluten free
  • 4.8 oz. polenta flour 125g
  • 5 oz. almonds 140g
  • 9 oz. ricotta 250g
  • 1 stick/8 Tbsp butter 115g
  • 1/3 cup honey 130gr
  • 4 eggs
  • zest 1 lemon
  • 1/2 Tbsp vanilla
  • one handful almonds 40g
  • 1 1/2 tsp baking powder
  • pinch of salt
  1. Preheat the oven at 170C/340F.
  2. Place the almonds in a food processor and mix them in order to obtain a grainy flour
  3. In one bowl mix the melted butter with the honey using an electric whisk.
  4. Add the lemon zest and the vanilla, whisk.
  5. Divide the egg whites from the yolks.
  6. Add the yolks to the butter/honey mix, whisk.
  7. Add the ricotta, whisk.
  8. Add the almond flour, whisk.
  9. Add the polenta flour and the baking powder, whisk.
  10. In a separate bowl place the egg whites and a pinch of salt. Whisk the egg whites to soft peak.
  11. Using a wooden spoon slowly and delicately add the egg whites to the batter.
  12. Place the batter in a cake pan, I used a 9 inch spring form cake pan.
  13. Sprinkle on top one handful of sliced almonds.
  14. Bake for 50 minutes
  15. Enjoy!