150 gm softened butter, plus
extra for greasing
120 gm honey
Finely grated rind and juice
of 3 lemons
6 eggs, separated
400 gm firm ricotta
200 gm almond meal
180 gm fine polenta
2 tsp finely chopped
rosemary, plus 3 extra
sprigs
330 gm (1½ cups) caster sugar
Flaked almonds,
for scattering
1 vanilla bean, split, seeds
scraped1 Preheat oven to 150°C and
butter the base of a 26cm-
diameter cake tin (we used a
fluted tin) and line it with baking
paper. Beat butter, honey and
lemon rind in an electric mixer
until light and fluffy (4-5 minutes),
scrape down sides of bowl, then
add yolks one at a time, beating
well between additions. Transfer
to a large bowl, fold in ricotta,
then almond meal, polenta,
rosemary and a pinch of salt.
2 Whisk eggwhites and a pinch
of salt in an electric mixer to soft
peaks, then gradually whisk in
110gm sugar and whisk until
glossy (1-2 minutes). Fold into
ricotta mixture, then spoon
batter into tin, smooth top andscatter with almonds. Bake until
golden and a skewer withdraws
clean (45-50 minutes). Remove
from oven and pierce all over
with a skewer.
3 Stir lemon juice, remaining
sugar and 80ml water in a
saucepan over medium-high
heat until sugar dissolves. Add
vanilla bean and seeds, bring to
the boil and cook until a light
syrup forms (4-5 minutes).
Discard vanilla bean, add
rosemary sprigs and pour half
over cake. Chill remaining.
4 Serve cake warm or at
room temperature drizzled
with remaining syrup.
Wine suggestion Fruity
prosecco.Ricotta-polenta cake with lemon-rosemary syrup
SERVES 8-10 // PREP TIME 20 MINS // COOK 50 MINS (PLUS COOLING)This tangy lemon-scented cake is just as good served a day or two after baking as
it is served warm, although once you smell it cooking, it might not last that long.Ricotta-polenta cake Small
jug from Ghost Wares. Platter
from MH Ceramics. Ricotta
gelato Oval plate from MH
Ceramics. All other props
stylist’s own. Stockists p175.104 GOURMET TRAVELLER