My doesn't that name sound delicious! Believe me, I was spectical of this recipe...but I am so glad that I made it. This might be one of my favorites, it's sweet but not too sweet, and when paired with a cup of strong black coffee, it's delicious...in fact I just might have it for breakfast tomorrow! I loved the texture...when the cake touches your tongue there is a slight grain from the cornmeal, so great, but then again I love anything with cornmeal!
This recipe came together in no time flat. I halved the recipe and it made 6 cute little fluted tarts, mainly because that is all the ricotta I had left in the house. What a great way to use up leftover ricotta!
The recipe begins by whisking together the dry ingredients, followed by the usual mixing of the wet ingredients. Probably almost quicker than cookies, the batter is ready lickety-split and after a short time in the oven, (perfect timing, just enough to clean up) it's ready.
I sprinkled powdered sugar over the top and plated it over cherry jam. Delish!
Fluted Polenta and Ricotta Cake
About 16 moist, plump dried Mission or Kadota figs, stemmed (I used dried cherries)
1 c. medium-grain polenta or yellow cornmeal
1/2c. all-purpose flour
1 tsp baking powder
1 c. ricotta
1/3 c. tepid water
3/4 C. sugar
3/4 c. honey (if you’re a real honey lover, use a full-flavored honey such as chestnut, pine, or buckwheat)
Grated zest of 1 lemon
2 large eggs
1 stick butter, melted
1 stick butter, cut into tiny bits (I only used 1 T)
Getting Ready: Center a rack in the oven and preheat the oven to 325 degrees F. Butter a 10 -inch fluted tart pan with a removable bottom and put it on a baking sheet lined with parchment or a silicone mat.
Check that the figs are, indeed, moist and plump. If they are the least bit hard, toss them into a small pan of boiling water and steep for a minute, then drain and pat dry. If the figs are large (bigger than a bite), snip them in half.
Whisk the polenta, flour, baking powder, and salt together.
Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, beat the ricotta and water together on low speed until very smooth. With the mixer at medium speed, add the sugar, honey, and lemon zest and beat until light. Beat in the melted butter, then add the eggs one at a time, beating until the mixture is smooth. Reduce the mixer speed to low and add the dry ingredients, mixing only until they are fully incorporated. You’ll have a sleek, smooth, pourable batter.
Pour about one third of the batter into the pan and scatter over the figs. Pour in the rest of the batter, smooth the top with a rubber spatula, if necessary, and dot the batter evenly with the chilled bits of butter.
Bake for 35 to 40 minutes, or until a thin knife inserted into the center of the cake comes out clean. The cake should be honey brown and pulling away just a little from the sides of the panm, and the butter will have left light-colored circles in the top. Transfer the cake to a rack and remove the sides of the pan after about 5 minutes. Cool to warm, or cool completely.