Lemon Polenta Ricotta Cake

Lemon Polenta Ricotta Cake

by: The Sassy Cook

A delicious and moist lemon, polenta and ricotta  cake with a bit of zing! Something special to take to your next morning or afternoon tea or just a treat for the family.


  • 1 cup fine 'instant' polenta
  • 2 cups almond meal
  • 2 teaspoons baking powder, pinch of salt
  • 200 mls coconut milk
  • 3/4 cup sugar
  • 3 eggs
  • finely grated rind of 2 lemons
  • 125ml (½ cup) lemon juice
  • 250g ricotta
  • thick cream or yoghurt and berries, to serve


  • Preheat the oven to 160°C. Grease a 20cm round cake pan.
  • Place the polenta, almond meal, baking powder and salt in a bowl and combine well.
  • In another bowl add the eggs, and beat with a fork until fluffy, then add the coconut milk, lemon juice and zest. Fold in the dry ingredients then the ricotta, trying to keep the ricotta as chunky as possible.
  • Bake for around 40 minutes or until a skewer comes out clean. Transfer to a wire rack to cool. Serve with thick cream and berries.

Show Buttons
Hide Buttons