A nice and cosy autumn cake that warms the cockles of our heart. This is my daughter’s favorite cake. She loves to eat it for breakfast, I love to prepare it in evening before, it’s so quick and easy. The recipe was born many years ago and has been inspired by a cottage cheese and semolina cake that my grandma used to make for me when I was a child. I found that polenta works great here, and makes the cake lighter, I also like that it’s gluten-free. Pumpkin adds sweetness and amazingly creamy texture. You can call it a simplified and lighter cheesecake.
Autumn sun. Pumpkin Polenta Ricotta Cake. Gluten-free.
Course: Baking, Breakfast, Desserts, Gluten FreeCuisine: American, ItalianDifficulty: Easy8
servings10
minutes1
hourA nice and cosy autumn cake that warms the cockles of our heart. You can call it a simplified and lighter cheesecake.
Ingredients
2.5 cups pumpkin purée (steamed and mushed Crown pumpkin)
2 cups ricotta cheese
3 eggs
2/3 cup sugar
1 teaspoon vanilla extract
3/4 cup polenta
- To serve:
plain yoghurt
Directions
- Preheat oven up to 180C (350F). In a mixing bowl combine pumpkin purée, sugar, vanilla, eggs and ricotta. Mix well using a whisk. Add polenta and mix well again. Pour the mix into 28 cm tart dish (oiled with non stick spray). Bake for about one hour or until cake is a set in the center. If the cake is wobbly in the center bake for another 10 minutes. Chill the cake completely.
Serve with plain yoghurt.
Notes
- You can also add orange zest and spices to this cake if you like.
