Ingredientes para Polenta Ricotta Cake
- 100g currants
- Sultana
- Madeira Wine
- Ricotta Cheese
- 150g granulated sugar
- 100g fine polenta
- 100ml milk
- Orange, Rind Of
- Orange Juice
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Como fazer Polenta Ricotta Cake
- Preheat oven to 180°C (350°F).
- Grease and flour a 22cm (8.5 inch) springform pan.
- Soak 100g currants and 100g sultanas in 50ml Madeira for 15 minutes.
- In a large bowl, combine 500g ricotta cheese, 150g granulated sugar, 100g fine polenta, 100ml milk, zest and juice of 1 lemon.
- Gently fold in the soaked fruit and Madeira.
- Pour batter into the prepared pan.
- Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before serving.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
130g
Fat
15g
Carbs
18g