Polenta Ricotta Peach Cake

A Fusion of Flavors

Polenta Ricotta Peach Cake – Inspired by Italian almond lemon cake with adding of polenta and seasonal fruit.

Polenta Ricotta Peach Cake Preview / Recipes

Elevate your baking repertoire with a delectable creation that seamlessly marries the rich flavors of polenta, the velvety texture of ricotta cheese, and the juicy sweetness of ripe peaches. Our Polenta Ricotta Peach Cake recipe is a delightful masterpiece that showcases the harmonious blend of ingredients in each heavenly bite. This cake is a celebration of contrasts – the tender crumb of polenta meets the creaminess of ricotta, while the vibrant burst of peach complements the earthy undertones. Whether you’re a seasoned baker or an enthusiastic novice, this recipe invites you to embrace the joy of baking as you craft a dessert that’s both rustic and refined. Prepare to tantalize your taste buds and impress your guests with a cake that captures the essence of summer’s bounty and the warmth of your kitchen. So, let’s embark on this delightful culinary journey, exploring the symphony of flavors that is the Polenta Ricotta Peach Cake.

Polenta Ricotta Peach Cake Recipe:

Ingredients:

  • Melted butter 150 g
  • Sugar 150 g
  • Lemon, zest + juice 1 large
  • Eggs, separated 3
  • Ricotta cheese 250 g
  • Almond or plain flour 150 g
  • Polenta 100 g
  • Baking powder 1 tsp
  • Salt 1/2 tsp
  • Peaches 1-2

Honey Lemon Syrup:

  • Water 3 tbsp
  • Honey 4 tbsp
  • Lemons 2

Method:

  1. Using an electric whisk or a stand mixer, beat butter, oil and sugar in a large bowl for 2-3 minutes. Add ricotta, lemon zest and juice, beat for another minute then add the egg yolks and whisk until it’s all smooth.
  2. Stir through almond flour, polenta, baking powder and salt.
  3. Whip the egg whites in a separate bowl until stiff peaks form and fold into the batter.
  4. Butter a 20 cm springform pan generously, bottom and sides.
  5. Cut a peach in thin slices.
  6. If you’re making a flipped pie with honey-lemon syrup it’s time to make a syrup. For preparing honey-lemon syrup combine water, honey and the juice from lemons in a sauce pan. Take it off the heat after a few minutes and leave to infuse. Brush the bottom of the pan with a thin layer of honey-lemon syrup and arrange the peach slices in the bottom of the pan.
  7. Carefully scoop the batter into the pan, and arrange peach slices on top of butter, if you’re making a normal pie.
  8. Bake at 170 °C for 40-45 minutes or until dark golden on the sides and slightly risen in the middle and a toothpick comes out clean.
  9. Let cool for 10-15 minutes then run a knife around the sides to make sure the sides come off clean. Remove a cake from form to a serving plate.
  10. Enjoy!
Polenta Ricotta Peach Cake 1 / Recipes
Polenta Ricotta Peach Cake 2 / Recipes

Recipe Notes:

  • You can use honey, brown sugar or coconut sugar instead of white sugar.
  • Separating the eggs makes for a lighter crumb, but if you are feeling lazy you can add in the whole eggs.
  • You can mix butter and olive oil instead of using just butter.
  • You can use any fruit on top you prefer, also you can make the flipped pie brushing the bottom of the pan with a thin layer of honey lemon syrup or maple syrup and arranging fruit slices in the bottom of the pan.