Flourless orange and ricotta polenta cake
Ingredients
- 250g golden (or regular) granulated sugar, plus 2 tbsp for sprinkling
- 2–3 oranges, finely grated for 1½ tbsp zest
- 2 lemons, finely grated for 1 tbsp zest, 20ml juice
- 1 tsp vanilla bean paste or extract
- 250g ricotta
- 4 eggs, 2 whole, 2 yolks
- 100g unsalted butter, well softened
- 175g ground almonds
- 100g polenta (coarse or fine quick-cook, see note)
- 2 tsp baking powder
- ½ tsp fine sea salt
- 35g dried barberries (optional)
Instructions
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