Photo: Danielle Smith
- 50g unsalted butter, softened
- 2 cups castor sugar
- 6 eggs
- 3 cups almond meal
- 1 1/3 cups fine polenta
- 1 1/2 tsp baking powder
- 2 tbsp honey
- Zest of 5 lemons and juice of 1 lemon
- 1 1/2 cups (300g) ricotta
- Icing sugar, for dusting
Preheat oven to 160C. Lightly grease and line a 26-centimetre-diameter cake tin, preferably spring-form. Using an electric mixer, beat butter and sugar until pale and creamy, then add eggs one at a time, beating well after each addition. Fold in remaining ingredients, except icing sugar, keeping walnut-sized lumps of ricotta through the mixture. Pour into tin and bake for one hour or until golden.
Test with a skewer in the centre, it should come out clean. Cool completely in tin, then remove to a plate to serve. Dust with icing sugar and serve with yoghurt or whipped cream.
TIP: For a tall, grand-looking version, as pictured, choose a deep-sided tin about 23 centimetres in diameter, then cook it for 15 to 20 minutes more than specified below. For a smaller cake to serve five or six, halve the quantities and bake for 40 minutes
- Course - Dessert