Why are Fridays always that good?! I get up easily, go to work with a light feeling knowing that after it I am free like a butterfly: can stay awake longer without any need of getting up early the next day, can go meet my friends and not hurry up home to cook/bake/make my homework for the German classes, can just sit the whole evening reading doing NOTHING ;) Those are the moments worth to wait for from Monday through Thursday. And although my work is a lot of fun, I sometimes really need a rest. Just some time for myself, with no rush and time pressure. And for all this I love weekends. And moreover I adore days off for having more time to bake/cook something really special. Just like the recipe today.
This is a gluten free cake with ricotta and polenta. Worth to try, I promise! A bit moist inside, yet nutty and redolent with a slight sourness.
yields 18-20 cm cake
2 middle ripe bananas
50 g butter
160 g corn flour (polenta)
100 g honey or rice syrup
3 tbsp lemon zest
4 eggs
100 g almond flour
250 g ricotta
1 tsp vanilla extract
Preheat oven to 160°C. Line a 18 cm round ovenproof form with baking paper. It may be also a 20 cm form.
As you know from my other posts you may reach additional pleasant sweetness in the pie by replacing sugar with banana. And this is exactly the case. In a food processor blend bananas, add butter, 50 g honey, lemon zest, vanilla. Then pour the egg yolks and mix well. Now it is turn of the main ingredients. Fold the batter adding almond meal, polenta and ricotta.
Pour the batter into your form and bake for about 40-50 minutes or until golden, cooked through and as inserted skewer comes out clean. Let it cool a little. My decoration was pretty simple - sugar dust and pecan nuts.
Enjoy your weekend and save some time for yourself ;)
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