Name: Ricotta, polenta and blueberry cake
Cook time: 70 min
Total time: 70 min
Yield: 10
Ingredients: 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

These and other delicious gluten-free recipes are available in our book Gluten Free Baking.

Ingredients

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

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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