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Prep Time: 20 minutes, Cook Time: 35 minutes, Serves: 8 to 10
1/2 c. Henry's Market Organic Unsalted Butter, softened 1 c. sugar 1 c. almonds, ground 2 tsp. vanilla extract 2 Henry's Market Large Eggs, beaten 1/2 c. ricotta cheese 1 c. dry polenta zest and juice of two organic oranges 1 tsp. baking powder 1/2 tsp. salt Preheat oven to 375°F. Lightly grease or butter a 9-inch springform pan. In a large bowl, beat the butter until light and creamy. Add sugar, and beat until fluffy. Add eggs, one at a time, mixing well after each addition. Mix in ricotta, almonds, vanilla, orange juice and zest. Mix baking powder with polenta and fold into batter. Pour into pan and bake for 35 minutes. Remove from oven and allow to cool. Cut into wedges and serve topped with spiced plum conserves and crème fraiche. Spiced Plum Conserves Prep Time: 10 minutes, Cook Time: 30 minutes, Serves: 8 to 10 1 lb. plums, pitted and chopped into bite-size pieces 1/2 c. golden raisins zest and juice of one organic orange 2 tsp. cinnamon, ground 1/2 tsp. nutmeg, freshly grated 1 c. sugar 1/2 c. walnuts, chopped Place ingredients in a heavy-bottomed saucepan. Mix well, and bring to a boil. Turn heat to a simmer, cover and cook for 30 minutes, stirring occasionally. Serve warm over polenta cake. |
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