Cranberry Orange Ricotta Polenta Cake

Ingredients

Cake

• 6 tbsp unsalted butter, softened
• ¾ cup (150 g) granulated sugar
• 3 large eggs
• 1 cup whole-milk ricotta
• 1 tbsp finely grated orange zest
• ¼ cup fresh orange juice
• 1 tsp vanilla extract
• ¾ cup (95 g) all-purpose flour
• ¾ cup (115 g) fine yellow cornmeal
• 1½ tsp baking powder
• ½ tsp fine salt
• 1½ cups fresh or frozen cranberries

Glaze

• ½ cup (60 g) powdered sugar
• 1 tbsp fresh orange juice
• 1 tsp unsalted butter, for greasing pan

Equipment

9-inch springform pan, mixer, bowls

Allergens and ingredient notes: Wheat, milk, egg.

Step by step

1. Heat oven to 350°F (175°C). Grease pan and line its base. Beat butter and granulated sugar 3 minutes until fluffy. Beat in eggs one at a time, then ricotta, zest, cake juice and vanilla.
2. Fold flour, cornmeal, baking powder and salt into batter just until combined. Fold in cranberries straight from frozen if using frozen. Spread in pan.
3. Bake 40–50 minutes until golden, center springs back and a tester has no wet batter. Cool 20 minutes before releasing the pan ring, then cool fully for another 40 minutes.
4. Whisk powdered sugar with the glaze juice until smooth and drizzle over cooled cake. Let set 10 minutes and cut ten slices.

The Devotti twist: Fine polenta makes a gentle sandy crumb that contrasts with creamy ricotta and juicy cranberry bursts.

Make ahead and storage

Store covered in refrigerator up to 4 days. Bring slices to room temperature for 20 minutes before serving.