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Gluten-Free Italian Cornmeal Cake
A cornmeal cake makes a delightful gluten-free dessert. Ricotta cheese and almonds add richness, and orange juice and zest add bright citrus flavors. Serve with a simple topping of seasonal fruit and crème fraiche lightly sweetened with brown sugar.
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar
- 2 large eggs
- 1/2 cup full fat ricotta cheese, preferably hand-dipped
- 1 cup ground almonds or almond meal/flour
- 2 teaspoons vanilla extract
- 1/2 cup freshly squeezed orange juice
- Zest of 1 organic orange
- 1 cup yellow cornmeal
- 1 tsp baking powder
- 1/2 teaspoon sea salt
Preheat oven to 375°F. Lightly oil or butter a 9-inch spring-form baking pan. In a large bowl, beat butter until light and creamy. Add sugar and beat until fluffy. Add eggs, one at a time, mixing well after each addition. Mix in ricotta, almonds, vanilla, orange juice and zest. Mix cornmeal with baking powder and salt, and fold into batter.
Pour into prepared pan and bake 35 to 40 minutes or until set and firm. Remove from oven and allow the cake to cool. Cut into wedges and serve.
Nutrition Info
Assume recipe provides 8 servings: Per serving (1/8 cake/105g-wt.): 350 calories (190 from fat), 21g total fat, 9g saturated fat, 7g protein, 34g total carbohydrate (3g dietary fiber, 20g sugar), 90mg cholesterol, 230mg sodium