Desserts & Baking

Orange and ricotta polenta cake with lime labneh

20 minutes, plus draining time
1½ hours
Wine/Spirit Pairing
Howard Booysen Riesling 2010

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  • For the lime labneh:
  • 3 cups plain yoghurt
  • ½ t salt
  • 1 t lime zest
  • For the orange and ricotta polenta cake:
  • 90 g golden sultanas
  • 4 T orange liqueur
  • 500 g fresh ricotta
  • 500 g caster sugar
  • 450 g polenta
  • 1 t nutmeg, grated
  • 1 t orange zest
  • ½ t vanilla extract
  • 40 g butter, chilled
  • 3 T pine nut, toasted

To make the labneh, combine the yoghurt and salt and spoon the mixture onto a square of cheesecloth or muslin. Tie the corners together and chill, suspended over a bowl, overnight. Place the chilled yoghurt in a bowl and fold in the lime zest.

To make the orange and ricotta polenta cake, preheat the oven to 160°C. Soak the sultanas in the orange liqueur for 5 to 10 minutes, then drain.

Beat the ricotta with 3½ cups water until combined, then fold in the sugar, polenta, nutmeg, orange zest, vanilla extract and soaked sultanas.

Pour into a greased 25 cm circular nonstick cake tin and place on a drip tray. Cut the butter into small cubes and dot on the surface of the cake, then sprinkle over the pine nuts. Bake for 1½ hours or until slightly golden and set.

Serve with the lime labneh on the side.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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