Gluten-Free Italian Cornmeal Cake from The Bake-Off Flunkie
(adapted from Whole Foods)

1/2 cup butter, softened
3/4 cup sugar
2 large eggs
1/2 cup part-skim ricotta cheese
1 cup ground almonds
2 teaspoons gluten-free vanilla
1/2 cup fresh orange juice
zest from 1 orange (about 1 tablespoon)
1 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon coarse salt
lightly sweetened whipped cream for serving, if desired
 
1. Heat your oven to 375. Spray a 9-inch spring form pan with non-stick spray.
 
2. In a large bowl, cream together the butter and sugar. Add the eggs, one at a time, beating well after each. Add ricotta, almonds, vanilla, orange juice, and zest; mix well. Add the flour, baking powder, and salt, and mix well.
 
3. Pour the batter into the prepared and bake for 35-40 minutes, or until it's set and firm in the middle. Remove from the oven and let the cake cool completely before cutting. Serve with whiped cream. 
 
Makes 8-10 servings.

 
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