Torta di Ricotta e Polenta

Torta di Ricotta e Polenta
Staff Writer
Torta di Ricotta e Polenta
Green Kitchen
Torta di Ricotta e Polenta

Rich, sweet, moist and yet completely free from flour and refined sugar, this Italian lemon and almond cake is a great way to end a meal. It is technically a cheesecake, but has very little in common with the heavy American versions. In Italy, most delis have their own version of ricotta. The most delicious one is made from sheep’s’ milk – try it in this recipe, if you can find it. We often prepare the cake a day in advance. It makes it even creamier and enhances the flavors. — Green Kitchen Travels by David Frenkiel and Luise Vindahl

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8
Servings
315
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  Cup  organic butter
  • 1  Cup  clear honey (preferably unheated)
  • Finely grated zest of 3 organic lemons
  • ½  Teaspoon  ground vanilla powder or vanilla extract
  • eggs, separated
  • 1¼  Teaspoon  almond flour (or 1¼ cups) almonds, blitzed into flour)
  • 1  Cup  fine, organic GMO-free polenta
  • 1  Cup  ricotta
  • ½  Cup  slivered almonds

Directions

Preheat the oven to 325 degrees F. Line the base of an 8-inch springform tin with parchment paper and set aside.

Place the butter, half of the honey, the lemon zest, and vanilla in a bowl and use an electric mixer to beat everything until creamy. Add the egg yolks and continue
to beat for a further minute. Add the almond flour, polenta and ricotta and fold everything together. Whisk the egg whites in a separate bowl until they reach soft peaks. Add the remaining honey and continue whisking until they reach soft peaks again and it is well blended.

Slowly fold the egg whites into the cake mixture. Turn the mixture into the prepared cake tin and sprinkle the slivered almonds evenly over the top. Bake for 40–50 minutes or until a toothpick inserted in the center comes out clean. The center of the cake might look slightly wobbly at first, but it will firm up when the cake cools down. Leave to cool completely before removing it from the tin.

Nutritional Facts

Total Fat
13g
19%
Sugar
8g
9%
Saturated Fat
3g
13%
Cholesterol
34mg
11%
Carbohydrate, by difference
37g
28%
Protein
13g
28%
Vitamin A, RAE
230µg
33%
Vitamin B-12
3µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
93mg
9%
Choline, total
7mg
2%
Fiber, total dietary
3g
12%
Folate, total
172µg
43%
Iron, Fe
10mg
56%
Magnesium, Mg
22mg
7%
Niacin
5mg
36%
Phosphorus, P
144mg
21%
Selenium, Se
15µg
27%
Sodium, Na
162mg
11%
Vitamin D (D2 + D3)
1µg
7%
Water
34g
1%
Zinc, Zn
2mg
25%

Torta Shopping Tip

How hot is that chile pepper? Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Torta Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.