This cake if made without the addition of ricotta is exactly like the lemon polenta cake which was on the menu at Catalonia which is a Spanish restaurant funnily enough. The recipes for both originated from a River Cafe cookbook no doubt. I actually prefer the ricotta version. By george does it weep fat in the oven but the taste is not so cloyingly sweet as it is without.
A little something on the side, something slightly tart would be the perfect foil for this cake. At Catalonia we would serve it with a scoop of sheep's milk yoghurt sorbet. Here I tried Andrew's version with roasted nectarines instead of plums with a peppered red wine sauce.
Lemon Ricotta Cake
adapted from VINI
225 g unsalted butterIn an electric stand mixer with paddle attachment cream butter with sugar and salt.
225 g castor sugar
5 g sea salt flakes
225 g almond meal
113 g fine polenta
2 lemons, zested
1/2 lemon, juiced
200 g ricotta
24 g honey
Add eggs one at a time, beating well after each until thick.
Mix in almond meal and polenta.
Fold through remaining ingredients.
Bake in a lined 8" cake tin at 160ºC for 1 hour.
Cool to room temperature then refrigerate before slicing.
Sheep's Milk Yoghurt Sorbet
100 g waterCombine water, glucose and sugar in a small pot.
150 g liquid glucose
50 g castor sugar
25 g lemon juice
500 g sheep's milk yoghurt
Bring to the boil, stir to dissolve then refrigerate until cold.
Empty yoghurt into a medium bowl and add the lemon juice and syrup.
Whisk until smooth and churn immediately.