Polenta and ricotta cake with rosemary lemon syrup

Looking for a cake with wow factor? Soaked in deliciously sweet lemon and rosemary syrup and served with whipped ricotta, this polenta cake is sure to impress.


Rosemary lemon syrup
Whipped lemon ricotta


1.Place lemons in a saucepan; cover with water. Bring to the boil. Top lemons with a lid or small plate to keep submerged. Reduce heat to medium; simmer for 30 minutes or until tender. Drain. When cool enough to handle, tear open; discard pips.
2.Preheat oven to 160°C/325°F. Lightly grease a 23cm (9¼in) springform pan; double line base and side with baking paper.
3.Process lemons, ricotta, honey, oil, vanilla and egg yolks until smooth.
4.Combine polenta, almond meal and baking powder in a large bowl; stir in lemon mixture. Whisk egg whites and a pinch of salt with an electric mixer until soft peaks form; fold through polenta mixture. Spoon into pan; smooth top.
5.Bake cake for 50 minutes or until a skewer inserted into the centre comes out clean.
6.Make rosemary lemon syrup and whipped lemon ricotta.
7.Spoon half the hot syrup over warm cake in the pan; stand until cooled. Transfer cake to a plate; serve with remaining syrup and whipped lemon ricotta.

Rosemary lemon syrup

8.Place honey, ½ cup (125ml) water and rosemary in a small saucepan over high heat. Bring to the boil; cook for 4 minutes. Add lemon juice, vanilla and lemon slices; simmer for 2 minutes.

Whipped lemon ricotta

9.Process ricotta, honey, lemon juice and 2 tablespoons water until smooth. Refrigerate until required.

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