Rustic Polenta Cake with Ricotta and Prune Filling


I like the idea of a polenta cake and it just so happens I was making Danishes the other day and filling them with a cheese and prune filling. I don't think polenta cakes are a stretch and have seen a few Italian recipes for them. I also think prunes and ricotta are a great combination. This cake is by no means sugary sweet. I call it an afternoon cake, something you might eat about 3 o'clock with a cup of expresso or Nocello, the Italian walnut liqueur.

What you will need

1 1/3 cups ricotta, set in a strainer to drain

1 tablespoon unsalted butter, room temp

1 teaspoon all-purpose flour

1 egg

2 tablespoons sugar

1 cup prunes, soft and pliable

4 tablespoons unsalted butter

1 1/2 cups stone ground cornemeal

1/2 teaspoon kosher salt

1 teaspoon baking soda

teaspoons baking powder

1 1/2 teaspoons lemon zest

2 tablespoons sugar

1 egg

1 1/2 cups milk

1 tablespoon unsalted butter

1/2 cup chopped walnuts

1/3 cup stone ground cornmeal


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