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Ricotta Corn Cake » Simple and Healthy Recipe! ✅

This recipe is adapted from an adaptation, Prune Ricotta Olive Oil Cake by Kenzi Wilbur (…). I had planned to do it without fruit, with a few changes, and I forgot to put the eggs, since it was early and the coffee hadn’t arrived yet. Luckily the result was smooth and lemon flavored, with a bit of added crumble from the cornmeal, and I’ll be doing it again soon, and I hope I don’t forget anything. – Marian Bull

  • butter for skillet

  • 1 cup fresh whole ricotta

  • 1/3 cup olive oil

  • 3/4 cup sugar

  • 1 1/2 tablespoons lemon zest

  • 1 cup all-purpose flour

  • 1/2 cup fine cornmeal (a coarser grind will make it crumbly I think)

  • 1 1/2 tablespoons baking powder

  • 1/4 teaspoon baking soda

  • 1/2 teaspoon salt, plus a little crumbled salt for the top

  1. Preheat oven to 350°F and grease and flour a 9- or 10-inch springform pan.

  2. In a large bowl, combine and whisk together the ricotta, oil, sugar, and zest. Do not add eggs.

  3. Sift all dry ingredients directly over wet ingredients. Stir with a spoon until smooth, using a kind of wide/folding motion.

  4. Pour batter into pan, spreading evenly as needed. Sprinkle with crumbled salt. Bake for 30-35 minutes, until top is golden brown and inside does not feel mushy when pressed gently. Let cool for about 15 minutes and then unmold.

  5. This cake is fine served on its own, but a little honey is also fine. It’s best during the day, but still good the next morning, especially when grilled.

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