INGREDIENTS

Ingredients for 4 people

125g of cornmeal polenta flour

130g of almond flour

250g of fresh ricotta cheese

100g of butter

4 Eggs

130g of honey

1 Orange skin grated

1 Lemon skin grated
 

METHOD 

  1. Turn the oven on and reheat it to 180 degrees
     
  2. Whisk the butter, honey, orange and lemon zest with the help of a beater until nice and fluffy.
  3. Separate the yolks and whites and add the yolks one at a time into the butter mix. Keep whisking until all the yolks have been incorporated. Add the ricotta cheese, the polenta flour and the almond flour. Mix well. 

  4. Whisk the egg whites to a stiff peak and fold it gently into the cake batter. Transfer the mix into a non stick cake tin of 20cm diameter. 
     
  5. Bake for 35 - 40 minutes. 
     
  6. Let it cool before taking the cake out of the tin and decorate with orange peel. 

Buon Appetito!  

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