Tuesdays with Dorie: Fluted Polenta and Ricotta Cake
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Fluted Polenta and Ricotta Cake
Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, beat the ricotta and water together on low speed until very smooth. With the mixer at medium speed, add the sugar, honey, and lemon zest and beat until light. Beat in the melted butter, then add the eggs one at a time, beating until the mixture is smooth. Reduce the mixer speed to low and add the dry ingredients, mixing only until they are fully incorporated. You’ll have a sleek, smooth, pourable batter.
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Pour about one third of the batter into the pan and scatter over the figs. Pour in the rest of the batter, smooth the top with a rubber spatula, if necessary, and dot the batter evenly with the chilled bits of butter.
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Bake for 35 to 40 minutes, or until a thin knife inserted into the center of the cake comes out clean. The cake should be honey brown and pulling away just a little from the sides of the pan, and the butter will have left light-colored circles in the top.
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Transfer the cake to a rack and remove the sides of the pan after about 5 minutes. Cool to warm, or cool completely.
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Enjoy!
Every morning I grab my morning coffee, sit down at my computer and catch up with what's going on in the world. First, I check my emails, and then I take a look at at my local newspaper as well some others, like the New York Times, the L.A. Times and the Miami Herald. After that, I click on my Google Reader to see what my fellow bloggers have been up to.
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A couple of months ago, I started noticing posts from a newly formed group called Tuesdays with Dorie or TWD. TWD is a group of baking enthusiasts and Dorie Greenspan fans, whose mission is to bake their way through Dorie's cult classic, Baking: From My Home to Yours. Each week a new recipe from the book is selected, and the TWD members bake and post about it. It sounded like a great idea! I already had the book and used it frequently. I would have joined right then and there, but after recently having joined the venerable Daring Bakers, I just didn't know if I had the time to commit.
A couple of months ago, I started noticing posts from a newly formed group called Tuesdays with Dorie or TWD. TWD is a group of baking enthusiasts and Dorie Greenspan fans, whose mission is to bake their way through Dorie's cult classic, Baking: From My Home to Yours. Each week a new recipe from the book is selected, and the TWD members bake and post about it. It sounded like a great idea! I already had the book and used it frequently. I would have joined right then and there, but after recently having joined the venerable Daring Bakers, I just didn't know if I had the time to commit.
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After drooling over week after week of fabulous Dorie-inspired creations, I could stand it no more. I wanted in. So, here I am presenting my first offering as an official member of Tuesdays with Dorie, and I couldn't be happier!
After drooling over week after week of fabulous Dorie-inspired creations, I could stand it no more. I wanted in. So, here I am presenting my first offering as an official member of Tuesdays with Dorie, and I couldn't be happier!
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When I learned that this week's recipe, chosen by Caitlin of Engineer Baker, was Dorie's Fluted Polenta and Ricotta Cake, I breathed a little sigh of relief. It is not a very fussy or complicated cake to make. I figured that I couldn't possibly mess it up. Perfect for my TWD debut.
When I learned that this week's recipe, chosen by Caitlin of Engineer Baker, was Dorie's Fluted Polenta and Ricotta Cake, I breathed a little sigh of relief. It is not a very fussy or complicated cake to make. I figured that I couldn't possibly mess it up. Perfect for my TWD debut.
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..This cake is a moist and dense polenta or corn meal based cake, flavored with honey and stuffed with dried figs. I'd never had a polenta cake before, but I've eaten a lot of cornbread and I assumed that the texture would be similar. Unfortunately, I'm not a big fan of cornbread. But, I'm nothing if not a good sport, so I put my game face on and baked it anyway.
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My end result confirmed my suspicions. This cake definitely had the same grainy texture as cornbread, but was a lot more delicious. With it's earthy, honey undertones and sweet, chewy figs, it has earned its place in Dorie's repertoire. Surprisingly, my fourteen year-old daughter loved it and ate two pieces. For "Miss OMG, I Can't Eat THAT! It's WAAAAAY to Fattening!!!", that was major! This will never be one of my favorites, but added to the equation of good friends and good coffee, I think it would be quite nice.
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My end result confirmed my suspicions. This cake definitely had the same grainy texture as cornbread, but was a lot more delicious. With it's earthy, honey undertones and sweet, chewy figs, it has earned its place in Dorie's repertoire. Surprisingly, my fourteen year-old daughter loved it and ate two pieces. For "Miss OMG, I Can't Eat THAT! It's WAAAAAY to Fattening!!!", that was major! This will never be one of my favorites, but added to the equation of good friends and good coffee, I think it would be quite nice.
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.. Fluted Polenta and Ricotta Cake
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About 16 moist, plump dried Mission or Kadota figs, stemmed
About 16 moist, plump dried Mission or Kadota figs, stemmed
1 c. medium-grain polenta or yellow cornmeal
½ c. all-purpose flour
1 tsp baking powder
1 c. ricotta
1/3 c. tepid water
¾ c. sugar
¾ c. honey (if you’re a real honey lover, use a full-flavored honey such as chestnut, pine, or buckwheat)
Grated zest of 1 lemon
2 large eggs
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Getting Ready: Center a rack in the oven and preheat the oven to 325 degrees F. Butter a 10 ½-inch fluted tart pan with a removable bottom and put it on a baking sheet lined with parchment or a silicone mat.
..Getting Ready: Center a rack in the oven and preheat the oven to 325 degrees F. Butter a 10 ½-inch fluted tart pan with a removable bottom and put it on a baking sheet lined with parchment or a silicone mat.
Check that the figs are, indeed, moist and plump. If they are the least bit hard, toss them into a small pan of boiling water and steep for a minute, then drain and pat dry. If the figs are large (bigger than a bite), snip them in half.
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Whisk the polenta, flour, baking powder, and salt together.
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Whisk the polenta, flour, baking powder, and salt together.
Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, beat the ricotta and water together on low speed until very smooth. With the mixer at medium speed, add the sugar, honey, and lemon zest and beat until light. Beat in the melted butter, then add the eggs one at a time, beating until the mixture is smooth. Reduce the mixer speed to low and add the dry ingredients, mixing only until they are fully incorporated. You’ll have a sleek, smooth, pourable batter.
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Pour about one third of the batter into the pan and scatter over the figs. Pour in the rest of the batter, smooth the top with a rubber spatula, if necessary, and dot the batter evenly with the chilled bits of butter.
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Bake for 35 to 40 minutes, or until a thin knife inserted into the center of the cake comes out clean. The cake should be honey brown and pulling away just a little from the sides of the pan, and the butter will have left light-colored circles in the top.
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Transfer the cake to a rack and remove the sides of the pan after about 5 minutes. Cool to warm, or cool completely.
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Enjoy!
Comments
Now I would love to have a slice or two (or even 3!)
Rebecca- Thanks! I'm glad to be aboard!
BWTB- Thanks! Glad you liked it. :)
Bumblebutton- That exactly how I felt about it. A comfortable cake.
Nicisme- Lol! My child definitely isn't a typical 14 year old!
Noble Pig- Thanks. I can't take credit for the recipe, but I'm glad you liked it.
Dana- It's funny, but since I started doing so much baking, I don't look for sweets as much. Maybe it's because I'm surrounded by desserts all the time. I actually have MORE willpower now.
Joanne- You could certainly handle one of these groups. The DBers only bake once a month!
Marie- Thanks! If I could I would send it to you.
Karen- Thank you so much! I'm glad you liked it! :)
Clara @ I♥food4thought
yum!
And I agree with you. Not my favourite recipe, but not bad at all. Thanks for sharing!
I have to say, though, that I was a little saddened to read that your daughter is already cultivating the fat-phobia at 14. :(
Anyhow, sweetie, you did a wonderful job and I look forward to seeing all your twd bakes. Have fun with it!
PS-I tagged you if you feel like playing along.
It looks SO good!
CB- Thank you! I'm glad to be on board.
Peter- Glad you like it! You're welcome here anytime.
WaNF- I'm glad you like it. It has grown on me since I made it. I like it better now too.
Kevin- If you make it, let me know how it turns out. :)
Isa- Cool! I'm really looking forward to next week's recipe.
Anonymous- Thank you! I'm glad you liked the cake. Just to clarify - My comment was intended to be tongue in cheek. While she is careful about what she eats, my daughter doesn't have a fat phobia. She is concerned about her appearance as any average teen-aged girl would be. In my opinion, the "fat phobia" in our society is being cultivated by the media and its obsession with perfection. Just sayin'... :)
Heather- Thanks! Great idea! This is the perfect cake to do that with.
Steph- Thanks! I'm so glad to be a part of the group.
Shari- Thank you! Glad you liked it.
Patricia- I haven't baked with it before. I love to bake with almond meal. I guess I prefer the taste.
Jescel- I'm glad you like the cake. I probably wouldn't use figs again. I like them, but they were too sweet.
Jayne- Thanks! I'm glad to belong.
Oh Pixie! Go out and grab some people off the street if you have to. You would really enjoy this.
I'm glad you liked my cake. :)
Lovesweetlove- Hi! Welcome to you too. We're gonna have some fun!
Susan- Now that would be a great time! My door is always open to you.
I'd love to play! ;)
Thank you, Aran! You're very sweet. I'm still using the same camera. It just depends on the time of day that I'm shooting as well as how hurried I am. ;)
Jen- Uh oh! I don't think you have a choice! ;)
Hey, 14 is too young to be in that "it's too fattening!!!" phase (oh, kids these days, haha!), but at least she knows how to eat, heh heh :)
Thanks, Gretchen! I'd be interested to know the results of your tweaks on this.
Natalie- Thank you! Glad to be a part of the gang!
Manggy- Ah! Kids grow up so much faster these days. Everything they see and hear in the media is all about physical perfection. Mini-SGCC is actually a pretty level-headed kid, but girls that age are not used to seeing those new curves when they look in the mirror. ;)
Mevrouw Cupcake- Thank you so much! I'm happy to be aboard!
Forkful- Thanks! This recipe ddoes make a really pretty cake.