Lemon Polenta Cake with Blueberry Sauce
Super easy lemon polenta cake with some ricotta cheese for moisture and served with a gorgeous blueberry sauce. The texture is dense, sweet and a welcomed change from the usual sponge cakes.
Servings 8 servings
Ingredients
For lemon polenta cake:
- ¾ cup instant polenta or instant yellow cornmeal
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup ricotta cheese at room temperature
- ⅓ cup water or buttermilk at room temperature
- ¾ cup sugar
- ½ cup honey
- 1 tablespoon lemon zest
- ½ cup unsalted butter melted and cooled but not cold
- 1 tablespoon unsalted butter cold and in small pieces for top of the cake
- 2 large eggs at room temperature
For the blueberry sauce:
- 1 cup blueberries fresh or frozen
- ¼ cup lemon juice
- ⅓ cup light brown sugar
Instructions
For lemon polenta cake:
- Preheat the oven to 350ºF (180°C).
- Line the bottom of a round 9-inch (24cm) springform pan (or springform cake tin) with parchment paper and spray or butter the sides of the pan.
- In a medium bowl, stir ¾ cup instant polenta, ¾ cup all-purpose flour, 1 teaspoon baking powder, and ¼ teaspoon salt.
- In a large bowl with an electric mixer, beat 1 cup ricotta cheese and ⅓ cup water or buttermilk until smooth. If it's still somewhat curdled, don't worry.
- Add ¾ cup sugar, ½ cup honey, and 1 tablespoon lemon zest and beat well.
- Gradually add ½ cup unsalted butter, melted, and 2 large eggs, one at a time, and beat until the mixture is smooth.
- Add the dry ingredients in two or three additions, beating on low speed only until incorporated.
- Pour the batter into the pan, dot the top with 1 tablespoon unsalted butter, chilled and in little pieces, and bake for 35 to 45 minutes, until the top is golden and a cake tester or toothpick inserted in the middle comes out clean.
- Let cool completely on a wire rack and remove from the tin or pan onto a serving plate, and serve with the blueberry sauce. You can also sprinkle the top with powdered sugar (known as icing sugar in some countries) before serving if you like a sweeter cake.
For the blueberry sauce:
- Mix 1 cup blueberries, ¼ cup lemon juice, and ⅓ cup light brown sugar in a small saucepan.
- Cook for 3-5 minutes at medium heat, until syrupy, and the berries are somewhat wrinkled.
- Let cool completely and store, covered, in the refrigerator.
Notes
Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer that is placed inside the oven to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
Ricotta: If it has too much water, drain it by placing it on a colander with a cheesecloth.
Any mild honey you like works. If you use a very pungent one, the flavor will come through more in the final cake.
Variations: use lime or orange zest, or even a mix of several citrus. Add a ground spice such as cardamom for a different touch.
