Torta di ricotta e polenta

Torta di ricotta e polenta

Green Kitchen Travels

Rich, sweet, moist and yet completely free from flour and refined sugar, this Italian lemon and almond cake is a great way to end a meal. It is technically a cheesecake, but has very little in common with the heavy American versions. In Italy, most delis have their own version of ricotta. The most delicious one is made from sheeps’ milk – try it in this recipe, if you can find it. We often prepare the cake a day in advance. It makes it even creamier and enhances the flavours.


Quantity Ingredient
100g organic butter
150ml clear honey
3 organic lemons, finely zested
1/2 teaspoon ground vanilla powder
or 1/2 teaspoon vanilla extract
4 eggs, separated
140g almond flour
125g organic gmo-free fine polenta
250g ricotta
45g flaked almonds


  1. Preheat the oven to 160°C. Line the base of a 20 cm springform tin with baking parchment and set aside.
  2. Place the butter, half of the honey, the lemon zest and vanilla in a bowl and use an electric mixer to beat everything until creamy. Add the egg yolks and continue to beat for a further minute. Add the almond flour, polenta and ricotta and fold everything together.
  3. Whisk the egg whites in a seperate bowl until softly peaking in a separate bowl. Add the remaining honey and continue whisking until peaking again and well blended. Slowly fold the egg whites into the cake mixture.
  4. Turn the mixture into the prepared cake tin and sprinkle the flaked almonds evenly over the top. Bake for 40–50 minutes or until a toothpick inserted in the centre comes out clean. The centre of the cake might look slightly wobbly at first, but it will firm up when the cake cools down. Leave to cool completely before removing it from the tin.
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