toodle.

Polenta and Ricotta Cake with Dates and Pecans

A vegetarian polenta cake featuring ricotta, soaked dates, and toasted pecans, finished with a crunchy demerara sugar topping.

BakingVegetarianDessertRicottaPolenta

Estimated Nutrition

Per Serving Total
Calories 354.3 kcals 4252 kcals
Carbohydrates 53.8 grams 645.1 grams
Fat 13.2 grams 158.4 grams
Protein 4.9 grams 59.2 grams
Cook Time
120 mins
Produces
12 slices
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
200
g
Self-Raising Flour
1
tsp
Baking Powder
rounded teaspoon
225
g
Caster Sugar
1
tbsp
Demerara Sugar
level tablespoon for topping
Dairy
250
g
Ricotta
one tub
110
g
Butter
melted
Fruits
175
g
Dates
chopped
GrainsCereals
200
g
Polenta
maize flour
Liquids
3
tbsp
Amaretto
liqueur
200
ml
Water
tepid
NutsSeeds
50
g
Pecan Nuts
roughly chopped
1
tsp
Ground Cinnamon
heaped teaspoon

Steps

  • Preheat the oven to 170°C.
  • Soak the dates in Amaretto for 15 minutes.
  • Toast the pecans on a tray for 8 minutes.
  • Sift both flours, baking powder, and cinnamon into a bowl.
  • Whisk in caster sugar, ricotta, melted butter, and 200ml water.
  • Fold in the nuts, dates, and soaking liquid.
  • Spoon mixture into a 20cm tin and sprinkle with demerara sugar.
  • Bake on the middle shelf for 105 to 120 minutes.
  • Cool in the tin for 15 minutes before transferring to a wire rack.