Looking for a delightful cake that skips the butter but keeps all the flavor? This Italian Ricotta and Polenta Cake offers a tender crumb and a bright, zesty taste, perfect for any occasion. You’ll love how effortlessly this cake comes together, proving that cake recipes without butter can be incredibly satisfying.
Key Ingredients & Substitutions:
- Ricotta Cheese: Use full-fat for the best texture. Low-fat ricotta works but may result in a slightly drier cake.
- Polenta (Fine-Grain): Also known as cornmeal. Do not use instant polenta.
- Lemon: Both zest and juice are crucial for flavor.
- Eggs: Provide structure and richness.
- Olive Oil: A key ingredient for moisture in cake recipes without butter. Use light-tasting olive oil.
- Sugar: Granulated sugar is best here.
Ingredients:
Main Ingredients:
- 1 ½ cups (300g) granulated sugar
- 4 large eggs
- 1 cup (240g) whole milk ricotta cheese
- ½ cup (120ml) olive oil (light tasting)
- 1 teaspoon vanilla extract
- Zest of 1 large lemon
- 2 tablespoons fresh lemon juice
- 1 cup (160g) all-purpose flour
- ¾ cup (120g) fine-grain polenta (cornmeal)
- 2 teaspoons baking powder
- ½ teaspoon salt
Optional Topping:
- Powdered sugar for dusting
How Much Time Will You Need?
- Prep time: 15 minutes
- Cook time: 45-55 minutes
- Total time: 60-70 minutes
- Servings: 8-10 slices
- Tools needed: 9-inch round springform pan, mixing bowls, whisk, rubber spatula.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9-inch round springform pan, or line the bottom with parchment paper. This prevents sticking and ensures easy release of your delicious cake recipes without butter.
2. Combine Wet Ingredients
In a large bowl, whisk together the sugar and eggs until light and fluffy. Stir in the ricotta cheese, olive oil, vanilla extract, lemon zest, and lemon juice. Ensure all the wet ingredients are well combined for a uniform batter.
3. Mix Dry Ingredients
In a separate medium bowl, whisk together the all-purpose flour, fine-grain polenta, baking powder, and salt. Make sure there are no lumps in your dry mixture. This helps create an even texture in your cake recipes without butter.
4. Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the batter; overmixing can lead to a tough cake. A few small lumps are perfectly fine.
5. Bake the Cake
Pour the batter into your prepared springform pan and spread evenly. Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown and spring back when lightly touched.
6. Cool and Serve
Remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes. Then, carefully remove the sides of the springform pan and allow the cake to cool completely before dusting with powdered sugar, if desired. Enjoy this wonderful addition to your collection of cake recipes without butter.
Variation Ideas:
- Orange Zest: Substitute lemon zest and juice with orange zest and juice for a different citrus flavor.
- Berry Swirl: Gently fold in ½ cup of fresh blueberries or raspberries into the batter just before baking.
- Almond Extract: Add ¼ teaspoon of almond extract along with the vanilla for a nutty note.
Storage Instructions:
Store leftover Italian Ricotta and Polenta Cake tightly covered at room temperature for up to 2 days, or in the refrigerator for up to 4 days. To keep it fresh, wrap individual slices in plastic wrap before placing them in an airtight container. This cake tastes great chilled or at room temperature.
Frequently Asked Questions (FAQ):
Q: Can I use instant polenta for this recipe?
A: No, fine-grain polenta (cornmeal) is crucial for the correct texture; instant polenta will not work.
Q: Why is my cake dry?
A: Ensure you are using full-fat ricotta and a good quality olive oil. Over-baking can also lead to a dry cake, so watch your baking time.
Q: Can I make this cake ahead of time?
A: Yes, this cake tastes even better the day after it’s baked, allowing the flavors to meld.
Q: What kind of olive oil should I use?
A: Use a light-tasting or extra virgin olive oil that you enjoy the flavor of, as it contributes to the cake’s taste.
Q: Is this cake suitable for individuals with gluten sensitivity?
A: This recipe uses all-purpose flour, so it is not gluten-free. For a gluten-free option, you would need to substitute with a gluten-free flour blend.
Q: Can I use different types of citrus?
A: Yes, orange zest and juice are excellent alternatives to lemon for a slightly sweeter, less tart flavor.