Does the day start off on the wrong foot? We still have time to recover: a creamy and soft dessert will be enough to give a better turn to the day. I propose the creamy ricotta cake, gluten-free and egg-free: a "special idea to recover leftover polenta.
Video of the Recipe
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Identity Card of the Recipe
- 167 KCal Calories per serving
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Ingrediants
- 500 ml of water + 100 g of corn flour + salt or (ready-to-eat food) 500 g of polenta
- 250 g of fresh ricotta
- 80 g of sultanas
- 80 g of citrons
- Peel of untreated oranges
- Untreated lemon zest
- 100 g of cornstarch
- 50 g of almonds
- 80 + 20 g of brown sugar
Materials Needed
- Square pan from the side of 22 cm
- Bowl
- Wooden spoon
- Whip
- Sieve
- Baking paper
- Lemon grater or row
- Mixer
Preparation
- Cut the cold polenta into small pieces or specially prepare the polenta starting from boiling water and corn flour.
How is polenta made?
To prepare the polenta, bring 500 ml of water to the boil: add a pinch of salt, then pour in 100 g of corn flour, continuing to mix with the whisk until the lumps are completely dissolved. Cover with the lid and cook for about 35-40 minutes, stirring often.- Soften the raisins in warm water.
- Coarsely chop the cedrini with a long blade knife.
- Collect the polenta (warm or cold) in the container of a blender, then add the fresh ricotta, 80 g of cane sugar, the softened raisins (and squeezed out of the soaking water), the chopped citrons and flavor with orange zest and lemon. Operate the blender until you get a creamy consistency. Add the cornstarch, just enough to obtain a creamy and slightly sticky dough.
The vegan idea
Those who wish can replace the fresh ricotta with tofu silk: in this case, the dessert can also be consumed by those who follow a "vegan diet and those who are lactose intolerant.- Preheat the oven to 180 ° C (ventilated).
- Line a 22 cm side square pan with parchment paper. Pour the mixture into the pan and level using wet hands.
- Complete the dessert by sprinkling the surface with slices of almonds (or another type of dried fruit) and brown sugar.
- Bake at 180 ° C (ventilated) or 200 ° C (static) for 40 minutes.
- Remove from the oven, allow to cool for 10 minutes, cut into pieces and serve.
Alice's comment - PersonalCooker
To better appreciate the creaminess of this dessert, I recommend serving it lukewarm: you can also heat it in the oven for a few minutes, the day after cooking. Keep the creamy cake in the fridge for 3-4 days and conquer the palate of your diners.
Do you like cakes with polenta? Try the Tressian Veneto!Nutritional values and Health Comment on the recipe
The Creamy Ricotta Cake is a fairly caloric food, which falls into the category of desserts.
Energy comes mainly from carbohydrates, followed by lipids and finally proteins.
Carbohydrates tend to be complex, monounsaturated fatty acids and peptides of high biological value.
Cholesterol and fiber are low.
This Egg-Free and Gluten-Free Trout is a food to be consumed in moderate portions and occasionally, especially in case of overweight, type 2 diabetes mellitus and hypertriglyceridemia.
It does not contain gluten and is suitable for the diet against celiac disease.
It provides lactose and is not suitable for the nutrition of the intolerant.
It is allowed by the vegetarian nutritional regime but not by the vegan one.
The average portion is about 100g (165 kcal).
