Polenta Cake with Lemon Curd & Fresh Basil
1/2 C Butter, softened
1 C Sugar
1 C Flour
2 t Vanilla
2 Eggs
1/2 C Ricotta Cheese
1 C Dry Polenta
Zest and Juice of 2 Oranges
1 t Baking Powder
1/2 t Salt
Microwave Lemon Curd, recipe in a previous post
Fresh Basil, Rolled and Sliced
Preheat oven to 375 degrees. Spray a 9-inch springform pan with Pam.
In a large bowl, beat the 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, flour, vanilla, orange juice and zest. Mix baking powder with polenta and fold into batter. Pour into pan and bake for 35 minutes.
Remove from oven and allow to cool. Cut into wedges and serve topped Microwave Lemon Curd and Fresh Basil.
1 C Sugar
1 C Flour
2 t Vanilla
2 Eggs
1/2 C Ricotta Cheese
1 C Dry Polenta
Zest and Juice of 2 Oranges
1 t Baking Powder
1/2 t Salt
Microwave Lemon Curd, recipe in a previous post
Fresh Basil, Rolled and Sliced
Preheat oven to 375 degrees. Spray a 9-inch springform pan with Pam.
In a large bowl, beat the 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, flour, vanilla, orange juice and zest. Mix baking powder with polenta and fold into batter. Pour into pan and bake for 35 minutes.
Remove from oven and allow to cool. Cut into wedges and serve topped Microwave Lemon Curd and Fresh Basil.
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