Polenta ricotta lemon cake

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Melt the butter and let it cool down a little. Mix polenta, flour and baking powder. Wash the lemons hot, dab dry and finely grate the zest of 1 lemon. Separate the egg. Cut the vanilla pod lengthwise, scrape out the vanilla pulp and mix with the ricotta, sugar, lemon peel and egg yolk. Stir in liquid butter and polenta mixture and let it swell for about 5 minutes

2. 2

   Grease a tart mould with lift-off base (24 cm Ø) and dust with flour. Beat the egg whites until stiff, then add 25 g sugar. Fold the beaten egg whites into the dough, place in the mould and smooth down. Bake in the preheated oven, 2nd shelf from below (electric oven: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 20 minutes

3. 3

   From the remaining lemon peel in fine strips with a zest ripper. Squeeze both lemons. Caramelise 75 g sugar and 2 tbsp water in a pot until golden. Add lemon juice (approx. 80 m) and boil down for approx. 5 minutes until syrupy. Remove from the heat, add lemon zests and let cool down a little

4. 4

   Remove the finished cake from the oven and spread the lemon syrup on the hot cake. Let the cake cool down for about 20 minutes, remove from the rim of the mould and let it cool down on a cake rack

5. 5

   Waiting time approx. 20 minutes

Nutrition Facts

KCAL
180 kcal

CARBS
21 g

FATS
10 g

PROTEINS
3 g