These and other delicious gluten-free recipes are available in our book Gluten Free Baking.
Ingredients
Method
Ricotta, polenta & blueberry cake
1.Preheat oven to 180°C/350°F. Grease a 20cm x 30cm (8in x 12in) slice pan; line base and sides with baking paper.
2.Reserve 2 tablespoons of the sugar for topping. Combine remaining sugar, almond meal, polenta and baking powder in a large bowl.
3.Whisk ricotta, eggs, oil, rind and vanilla until smooth. Stir into dry ingredients
until just combined. Spoon mixture into pan. Scatter with blueberries then sprinkle with reserved sugar.
4.Bake for 1 hour or until a skewer inserted into the centre comes out clean. Leave cake in pan for 10 minutes before transferring, top-side up, onto a wire rack to cool.
5.Make whipped ricotta.
6.Serve cake cut into squares, topped with whipped ricotta.
Whipped ricotta
7.Process ingredients until smooth and creamy.
Cake is best eaten on day it is baked.
Note
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