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 fraîche lightly sweetened with brown sugar.
1/2 cup (1 stick) unsalted butter, softened, plus more for the pan
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 gluten-free vanilla extract
1/2 cup orange juice
1 orange, Zest of
1 cup fine- or medium-grind yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon fine sea salt
Preheat the oven to 375°F. Lightly butter a 9-inch springform 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 slightly before removing springform. Let cool completely. Cut into wedges and serve.
Per Serving: Serving size: 1/8 cake, 350 calories (190 from fat), 21g total fat, 9g saturated fat, 90mg cholesterol, 230mg sodium, 34g carbohydrates, (3 g dietary fiber, 20g sugar), 7g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.