Polenta and Ricotta Cake with Lemon Caramel

RECIPESPLUS
9Ingredients
60Minutes
140Calories

Ingredients

US|METRIC
  • 1/3 pound polenta (quick-cooking)
  • 1 tablespoon all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 vanilla bean seeds (scraped)
  • 1/2 pound ricotta cheese
  • 1 cup granulated sugar
  • 2 lemons (zested and juiced)
  • 1 egg (separated)
  • 1/2 cup butter (melted)
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    Directions

    1. Mix the polenta, flour, baking powder, vanilla bean seeds, ricotta, 2/3 cup sugar with the zest of 1 lemon and the egg yolk. Stir in the melted butter and set aside for about 5 mins.
    2. Preheat the oven to 400°F. Grease and flour a tart pan. Beat the egg white and fold it into the polenta dough. Transfer the dough to the prepared pan and bake for about 20 mins.
    3. Caramelize 1/3 cup sugar and 2 tbsp water in a pan until golden. Add about 1/3 cup lemon juice, bring it to a boil then simmer for 5 mins until syrupy. Remove from the heat, add the remaining lemon zest and let cool.
    4. Remove the cake from the oven and spread the lemon caramel on the hot cake. Let the cake cool for 20 mins, then gently remove it from the tart pan and let cool on a wire rack.
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    NutritionView More

    140Calories
    Sodium5% DV120mg
    Fat12% DV8g
    Protein4% DV2g
    Carbs5% DV16g
    Fiber3% DV<1g
    Calories140Calories from Fat70
    % DAILY VALUE
    Total Fat8g12%
    Saturated Fat5g25%
    Trans Fat
    Cholesterol35mg12%
    Sodium120mg5%
    Potassium70mg2%
    Protein2g4%
    Calories from Fat70
    % DAILY VALUE
    Total Carbohydrate16g5%
    Dietary Fiber<1g3%
    Sugars13g26%
    Vitamin A6%
    Vitamin C20%
    Calcium6%
    Iron2%

    * 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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