It's Tuesday again with Dorie Greenspan. This week is a recipe that I probably would not have tried due to the ingredient list but low and behold it was an amazing cake that I thoroughly enjoyed. And would make again.
I divided my cake between a tartelette pan that I got in the mail the day before I made this. How's that for good timing? I also used a little spring form pan that I had.
The house was filled with an amazing aroma from the lemon zest as it was baking. I could hardly wait to try it. After it was done I could hardly resist one of the tartelettes. Oh my I loved it. It is sensational. I love the fact that it has nutritive value. This way I can rationalize it much easier. Okay so a Zumba class afterward was definitely called for.
Here is the recipe and I highly recommend it. I do not recommend the five inch springform. It browned too quickly and the center was not cooked. It was too thick, filled too much.
Now go and check out all the other blogs from Tuesday with Dorie.
Fluted Polenta and Ricotta Cake
About 16 moist, plump dried Mission or Kadota figs, stemmed
1 c. medium-grain polenta or yellow cornmeal
½ c. all-purpose flour
1 tsp baking powder
1 c. ricotta
1/3 c. tepid water
¾ c. sugar
¾ c. honey (if you’re a real honey lover, use a full-flavored honey such as chestnut, pine, or buckwheat)
Grated zest of 1 lemon
2 large eggs
Getting Ready: Center a rack in the oven and preheat the oven to 325 degrees F. Butter a 10 ½-inch fluted tart pan with a removable bottom and put it on a baking sheet lined with parchment or a silicone mat.
Check that the figs are, indeed, moist and plump. If they are the least bit hard, toss them into a small pan of boiling water and steep for a minute, then drain and pat dry. If the figs are large (bigger than a bite), snip them in half.
Whisk the polenta, flour, baking powder, and salt together.
Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, beat the ricotta and water together on low speed until very smooth. With the mixer at medium speed, add the sugar, honey, and lemon zest and beat until light. Beat in the melted butter, then add the eggs one at a time, beating until the mixture is smooth. Reduce the mixer speed to low and add the dry ingredients, mixing only until they are fully incorporated. You’ll have a sleek, smooth, pourable batter.
Pour about one third of the batter into the pan and scatter over the figs. Pour in the rest of the batter, smooth the top with a rubber spatula, if necessary, and dot the batter evenly with the chilled bits of butter.
Bake for 35 to 40 minutes, or until a thin knife inserted into the center of the cake comes out clean. The cake should be honey brown and pulling away just a little from the sides of the panm, and the butter will have left light-colored circles in the top. Transfer the cake to a rack and remove the sides of the pan after about 5 minutes. Cool to warm, or cool completely.