Polenta Apricot Pudding Cake

Posted on May 9, 2012

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Polenta Apricot Pudding Cake
Polenta Apricot Pudding Cake
Polenta Apricot Pudding Cake

 

Polenta Apricot Pudding Cake

By Celia Piazza
Prep time: 40 min
Cook time: 1 hr
Total time: 1 hr 40 min
Yield: 1 10″ cake

Ingredients:

1/4 c chopped dried apricots
2 c orange juice
1 c part skim ricotta cheese
3 Tbsp honey
3/4 c sugar
1/2 c cornmeal
1/2 c all-purpose flour
1/4 tsp grated nutmeg
1/4 c silvered almonds

Directions:

  • Preheat oven to 300 degrees. Soak apricots in 1/4 c water in small bowl for 15 min. Drain and discard water. Pat apricots dry with paper towels. Set aside.
  • Combine orange juice, ricotta cheese, and honey in medium bowl. Mix on medium speed of elecric mixer for 5 min or until smooth. Combine sugar, cornmeal, flour, and nutmeg in small bowl. Gradually add sugar mixture to orange juice mixture. Blend well. Slowly stir in apricots.
  • Spray 10-in nonstick springform pan with nonstick cooking spray. Pour batter into prepared pan. Sprinkle with almonds. Bake 60 to 70 min, or until center is firm and cake is golden brown. Garnish with powdered sugar, if desired. Serve warm.
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    Posted in: dessert