Orange and ricotta polenta cake with lime labneh
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- Abigail Donnelly
- 8
- Easy
- Fat conscious
- 20 minutes, plus draining time
- 1½ hours
- Howard Booysen Riesling 2010
Ingredients
- 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
Cooking Instructions
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.
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