Polenta - Ricotta Cake with Dates & Walnuts
Adapted from Deila Online
175g chopped dates + 8 dates for topping
50g lightly toasted pecan buts roughly chopped ( I’ve used toasted walnuts)
3 tbsp Amaretto
1 tsp baking powder
1 tsp ground cinnamon
225g golden caster sugar ( I’ve used white caster sugar)
100g melted butter
1 tbsp demerara sugar
20 cm cake pan
1) Preheat oven to 170°C & greased cake pan . Soak dates with Amaretto .
3) Whisk caster sugar, butter, ricotta with 200ml tepid water about 1 minutes till well combined . Fold in dates with Amaretto & chopped nuts & mix well . Pour batter in cake pan & smooth the top . Sprinkle demerara sugar evenly over the top & bake for 1 ¾ to 2 hours till golden brown . ( I’ve baked this cake for 1h 20) . When it’s cooked it will feel springy in the centre when you make a light depression with your finger .
Linking this post to Cook Like A Star event – Cook Like Deila Smith hosted by Zoe of Bake For Happy Kids & co hosting with Baby Sumo of Heart Your Heart Out with Mich of Piece Of Cake.