Flourless orange and ricotta polenta cake

Simple Too, p. 275

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)

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