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:
Ingredients
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
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
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.