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  • Letitia Clark

Blood Orange, Ricotta, Olive Oil & Polenta Cake


A perfect cake.


Bottom layer


150g sugar

splash water

slices of blood orange


Batter


100g polenta

150g flour

2tsp baking powder

200g sugar

250g ricotta

good pinch salt

200ml olive oil

4 eggs

zest of 3 blood oranges

Juice of 1 blood orange


Grease and line a medium cake tin. Melt sugar with water until dissolved and pour over the bottom of the cake tin. Arrange on top thin slices of blood orange.

Whisk oil, sugar, salt, ricotta, juice zest together. Add in eggs one at a time and beat until smooth. Add in the dry ingredients and beat until smooth. Pour over prepared tin and bake at 180 for 45 minutes, until just set.

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