Ingredients for 4 people
125g of cornmeal polenta flour
130g of almond flour
250g of fresh ricotta cheese
100g of butter
130g of honey
1 Orange skin grated
1 Lemon skin grated
Turn the oven on and reheat it to 180 degrees
Whisk the butter, honey, orange and lemon zest with the help of a beater until nice and fluffy.
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.
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.
Bake for 35 – 40 minutes.
Let it cool before taking the cake out of the tin and decorate with orange peel.