Ingredients
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100ml olive oil
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200g light honey
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3 fresh eggs
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80g greek yoghurt
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20g fresh ricottasoft
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2 organic oranges
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6g baking powder
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130g yellow polenta flouror cornmeal flour
-
100g plain flour
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2 or 3 rosemary sprigs
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2 tbsp almond flakes
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2 tbsp maple syrup
Directions
There’s always room for dessert, especially if it’s covered in maple syrup. Prepare this polenta cake with honey, almonds, orange and ricotta and suprise your guests for Easter with something new!
Ingredients
| 100ml olive oil | |
| 200g light honey | |
| 3 fresh eggs | |
| 80g greek yoghurt | |
| 20g fresh ricotta | |
| 2 organic oranges | |
| 6g baking powder | |
| 130g yellow polenta flour | |
| 100g plain flour | |
| 2 or 3 rosemary sprigs | |
| 2 tbsp almond flakes | |
| 2 tbsp maple syrup |
Steps
|
1
|
Blend a whole orange (including peel) and mix it in a large bowl with ricotta cheese, yoghurt, oil, honey and eggs. Add the flours, the baking powder and mix all together until forming a soft and homogeneous dough. |
|
2
|
Put the dough in a buttered cake pan, sprinkle some cornmeal flour on it. Preheat the oven to 170°C and bake the cake for 45-50 min. |
|
3
|
Leave the cake to cool. In the meantime, slice the other orange, put it on the grill tray and drizzle some maple syrup on it. Select the GRILL programme and cook it for 10-15 minutes, until it forms a sort of glaze. |
|
4
|
Season the surface of the cake with maple syrup and almond flakes and garnish it with the caramelised orange slices and rosemary springs. |
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