Fluted Polenta and Ricotta Cake
- 12 cup dried blueberries
- 1 cup polenta or 1 cup yellow cornmeal
- 12 cup all-purpose flour
- 1 teaspoon baking powder
- 1 cup ricotta cheese
- 13 cup tepid water
- 34 cup sugar
- 34 cup honey (if you're a real honey lover, use a full-flavored honey such as chestnut, pine, or buckwheat)
- 1 lemon, zest of, grated
- 2 large eggs
- Getting Ready: Center a rack in the oven and preheat the oven to 325 degrees F. Butter a 10 1/2-inch fluted tart pan with a removable bottom and put it on a baking sheet lined with parchment or a silicone mat.
- Toss blueberries into a small pan of boiling water and steep for a minute, then drain and pat dry.
- 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.
- Youll have a sleek, smooth, pourable batter.
- Pour about one third of the batter into the pan and scatter over the blueberries.
- 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 pan, 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.
blueberries, polenta, flour, baking powder, ricotta cheese, water, sugar, honey, lemon, eggs
Taken from www.food.com/recipe/fluted-polenta-and-ricotta-cake-306270 (may not work)