Ricotta, Blueberry & Polenta Cake

Ricotta, Blueberry & Polenta Cake

Ingredients
150g cake flour
90g Polenta
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
140g unsalted butter, at room temperature
190g white sugar
2 large eggs, at room temperature
250g ricotta cheese
2 tsp lemon zest
170g blueberries
Icing sugar, for dusting

Method
Preheat the oven to 180C. Prepare a 20cm cake pan with baking paper. Whisk the cake flour, cornmeal, baking powder, baking soda, and salt together.
In the large mixing bowl, beat the butter and sugar together until light and fluffy, about 5 minutes.
Add the eggs one at a time.
Add the ricotta cheese and lemon zest and beat for a minute.
Fold in the flour mixture until combined, then fold in the berries.
Fill the prepared cake pan with the batter and smooth the top using a spatula. Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 30 minutes, then place the cake onto a rack to cool completely.
Dust the cooled cake with icing sugar. Serve with a dollop of cream and enjoy!