Gluten-Free Italian Cornmeal Cake

Serves 8
Time 50 min
Gluten-Free Italian Cornmeal Cake

Cornmeal cake makes a delightful gluten-free dessert. Ricotta cheese and almonds add richness, and orange juice and zest add bright citrus flavors. Serve with a simple topping of seasonal fruit and crème fraîche lightly sweetened with brown sugar.

Special Diets:

Gluten FreeGluten Free
VegetarianVegetarian

Ingredients

    1/2 cup(1 stick) unsalted butter, softened, plus more for the pan
    3/4 cupsugar
    2 largeeggs
    1/2 cupfull fat ricotta cheese, preferably hand-dipped
    1 cupground almonds or almond meal/flour
    2 teaspoonsgluten-free vanilla extract
    1/2 cuporange juice
    1orange, zest of
    1 cupfine- or medium-grind yellow cornmeal
    1 teaspoonbaking powder
    1/2 teaspoonfine sea salt

Exclusively for Prime members in select ZIP codes.

Method

Preheat the oven to 375°F. 


Lightly butter a 9-inch springform baking pan. 


In a large bowl, beat butter until light and creamy. 


Add sugar and beat until fluffy. 


Add eggs, one at a time, mixing well after each addition. 


Mix in ricotta, almonds, vanilla, orange juice and zest. 


Mix cornmeal with baking powder and salt, and fold into batter.


Pour into prepared pan and bake 35 to 40 minutes or until set and firm. 


Remove from oven and allow the cake to cool slightly before removing springform. 


Let cool completely. 


Cut into wedges and serve.

Nutritional Info

Serving Size

1/8 cake

Calories

350

Total Fat

21g

Saturated Fat

9g

Cholesterol

90mg

Sodium

230mg

Total Carbohydrate

34g

Dietary Fiber

3g

Total Sugars

20g

Protein

7g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.