Fluted Polenta Ricotta Cake

BROWN EYED BAKER
12Ingredients
75Minutes
990Calories

Ingredients

US|METRIC
  • 16 figs (moist, plump dried Mission or Kadota, stemmed)
  • 1 cup polenta cornmeal (medium-grain)
  • 1/2 cup flour (all-purpose)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup ricotta
  • 1/3 cup water (tepid)
  • 3/4 cup sugar
  • 3/4 cup honey
  • 1 lemon
  • 1/2 cup unsalted butter (melted and cooled, plus 1 tablespoon, cut into bits and chilled)
  • 2 eggs
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    NutritionView More

    990Calories
    Sodium16% DV380mg
    Fat62% DV40g
    Protein35% DV18g
    Carbs53% DV160g
    Fiber56% DV14g
    Calories990Calories from Fat360
    % DAILY VALUE
    Total Fat40g62%
    Saturated Fat21g105%
    Trans Fat
    Cholesterol200mg67%
    Sodium380mg16%
    Potassium1100mg31%
    Protein18g35%
    Calories from Fat360
    % DAILY VALUE
    Total Carbohydrate160g53%
    Dietary Fiber14g56%
    Sugars122g244%
    Vitamin A30%
    Vitamin C40%
    Calcium35%
    Iron40%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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