Almond, clementine and ricotta cake

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You guys!!! I have just discovered the best phone ap. Now before I let you in on this discovery, I will tell you that I’m usually the last person to find out about all the cool stuff so you guys are probably already using it, loving it and I’m just some johnny come lately.

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So you know sometimes you go catch a flick, you’ve been talked into buying the jumbo popcorn and soft drink (not that they had to twist your harm that hard!),  before you know it, you’ve consumed a litre of drink and it’s half way through the movie and you need to pee but you don’t want to miss any good bits. Oh no! What to do??  Run Pee to the rescue, yup that’s what the app is called.  It’s genius I tell you.  You just look up the movie you’re watching, start the timer when the movie starts, and the phone will vibrate when there are 2-3 minutes blocks where nothing major is happening so you can run and pee stress free. How cool right?

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This cake is also pretty cool too.  If you don’t have clementines you could easily substitute mandarins or oranges but clementines are cool.  I love the sort of mealy texture the polenta gives and every now and then you hit a chunk of ricotta that lends a slightly savouriness to it.  This cake is a little bit grown up I think but making them small keeps it cute.

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Almond, clementine and ricotta cake

Makes 16 mini loaves

what you need:

  • 225g unsalted butter, softened
  • 225g caster sugar
  • 3 eggs
  • 225g almond meal
  • 112g polenta
  • 2 clementines or mandarins, rind grated
  • juice of 1/2 clementine
  • 200g ricotta, roughly crumbled
  • 1 tbsp honey

For the clementine glaze

  • 1 cup icing mixture
  • 2-3 tbsp clementine juice (about 1 clementine)
  • peeled clementine/mandarin segments to decorate

what to do:

Preheat your oven to 160C.  Grease and line your mini loaf tin with baking paper

In an electric mixer, beat the butter and sugar until pale and creamy.  One at a time, add the eggs, beating well in between each one.

Using a spatula, fold in the almond meal, then the polenta, clementine rind and juice.  Lastly gently fold in the honey and crumbled ricotta, keeping it pretty chunky.

Spoon into the mini loaf tin and bake for about 20 mins or until golden and a skewer comes out clean.

Let it cool in the tin.

Make the glaze by mixing the icing mixture with the clementine juice until desired consistency is reached.  Turn out the cakes onto a plate or board to decorate.  Drizzle the glaze on top of each so it falls down the sides.  Finally decorate with the clementine segments if you wish!

 

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