Ricotta, polenta and blueberry cake

A gorgeous golden cake made with polenta, ricotta and dark blueberries running though it.

  • 1 hr 10 mins cooking
  • Serves 10
  • Print
These and other delicious gluten-free recipes are available in our book Gluten Free Baking.


Ricotta, polenta & blueberry cake
  • ¾ cup (165g) raw caster (superfine) sugar
  • 1½ cups (180g) almond meal
  • ²⁄³ cup (100g) fine polenta
  • 3 teaspoons gluten-free baking powder
  • 1 cup (240g) fresh firm ricotta
  • 2 eggs
  • ½ cup (125ml) lightly-flavoured extra virgin olive oil
  • 2 teaspoons finely grated lemon rind
  • 2 teaspoons vanilla extract
  • 200 grams (6½oz) blueberries
whipped ricotta
  • 1 cup (240g) fresh firm ricotta
  • 2 tablespoons milk
  • 2 tablespoons caster (superfine) sugar
  • 1 teaspoon vanilla extract


Ricotta, polenta & blueberry cake
  • 1
    Preheat oven to 180°C/350°F. Grease a 20cm x 30cm (8in x 12in) slice pan; line base and sides with baking paper.
  • 2
    Reserve 2 tablespoons of the sugar for topping. Combine remaining sugar, almond meal, polenta and baking powder in a large bowl.
  • 3
    Whisk ricotta, eggs, oil, rind and vanilla until smooth. Stir into dry ingredients
    until just combined. Spoon mixture into pan. Scatter with blueberries then sprinkle with reserved sugar.
  • 4
    Bake for 1 hour or until a skewer inserted into the centre comes out clean. Leave cake in pan for 10 minutes before transferring, top-side up, onto a wire rack to cool.
  • 5
    Make whipped ricotta.
  • 6
    Serve cake cut into squares, topped with whipped ricotta.
Whipped ricotta
  • 7
    Process ingredients until smooth and creamy.


Cake is best eaten on day it is baked.

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