food for thought

by michelle

sour cherry, ricotta, almond and polenta cake

with one comment

This deliciously moist and buttery cake is neither too sweet nor too heavy to serve as a dessert.

To make this cake, you will first need to drain a jar of Morello cherries. Scatter them in a greased and paper-lined spring-form cake tin. In a food processor or mixer combine 1 cup of ricotta cheese, 285 g (10 oz) of almond meal, ¾ of a cup of polenta, ¾ of a cup of caster sugar, 2 large eggs, 100 g (3½ oz) of melted butter, 1 tablespoon of orange zest, the juice of 2 oranges and 1 teaspoon of bi-carb soda. Spread this mixture over the cherries and bake in a pre-heated 180C (375F) oven for one hour. Allow the cake to cool in the tin before turning onto a serving plate.


Written by michelle picker

July 12, 2011 at 10:25 am

One Response

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  1. I made this cake and was delighted with the result- moist and delicious and gluten free!


    June 14, 2018 at 7:29 pm

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