Polenta and Ricotta Cake with Dates and Pecans

A vegetarian polenta cake featuring ricotta, soaked dates, and toasted pecans, finished with a crunchy demerara sugar topping.

Baking Vegetarian Dessert Ricotta Polenta

Estimated Nutrition

Calories

354.3

kcal / serving

4252 kcal total

Carbs

53.8g

per serving

645.1 g total

Fat

13.2g

per serving

158.4 g total

Protein

4.9g

per serving

59.2 g total

Cook Time

120

minutes

Serves

slices

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

200

Self-Rising Flour

tsp

Baking Powder

rounded teaspoon

225

Caster Sugar

tbsp

Demerara Sugar

level tablespoon for topping

Dairy

250

Ricotta

one tub

110

Butter

melted

Fruits

175

Date

chopped

GrainsCereals

200

Polenta

maize flour

Liquids

tbsp

Amaretto

liqueur

200

Water

tepid

NutsSeeds

Pecan Nut

roughly chopped

tsp

Ground Cinnamon

heaped teaspoon

Method

Spoon mixture into a 20cm tin and sprinkle with demerara sugar.

Fold in the nuts, dates, and soaking liquid.

Whisk in caster sugar, ricotta, melted butter, and 200ml water.

Sift both flours, baking powder, and cinnamon into a bowl.

Bake on the middle shelf for 105 to 120 minutes.

Toast the pecans on a tray for 8 minutes.

Cool in the tin for 15 minutes before transferring to a wire rack.

Soak the dates in Amaretto for 15 minutes.

Preheat the oven to 170°C.