Ricotta-polenta Cake With Lemon-rosemary Syrup

GOURMET TRAVELLER(1)
Jodie: "enjoyed making it and my guests enjoyed eating it…" Read More
11Ingredients
80Minutes
590Calories

Ingredients

US|METRIC
  • 150 grams softened butter (plus extra for greasing)
  • 120 grams honey
  • 3 lemons
  • 6 eggs (separated)
  • 400 grams ricotta (firm)
  • 200 grams almond meal
  • 180 grams polenta (fine)
  • 2 teaspoons rosemary (finely chopped, plus 3 extra sprigs)
  • 330 grams caster sugar (1½ cups)
  • flaked almonds (for scattering)
  • 1 vanilla bean (split, seeds scraped)
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    NutritionView More

    590Calories
    Sodium10% DV250mg
    Fat54% DV35g
    Protein29% DV15g
    Carbs21% DV62g
    Fiber20% DV5g
    Calories590Calories from Fat320
    % DAILY VALUE
    Total Fat35g54%
    Saturated Fat14g70%
    Trans Fat
    Cholesterol200mg67%
    Sodium250mg10%
    Potassium380mg11%
    Protein15g29%
    Calories from Fat320
    % DAILY VALUE
    Total Carbohydrate62g21%
    Dietary Fiber5g20%
    Sugars48g96%
    Vitamin A15%
    Vitamin C50%
    Calcium20%
    Iron10%

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

    Reviews(1)

    Jodie 7 months ago
    enjoyed making it and my guests enjoyed eating it. took a lot longer to cook than suggested. a keeper

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