GLUTEN-FREE POLENTA AND RICOTTA CAKE WITH PISTACHIO NUTS or TORTA DI POLENTA E RICOTTA CON PISTACCHI (SENZA GLUTINE)

Gluten-free polenta and ricotta cake with pistachio nuts

So here I am in Sweden, as usual taken by surprise by the quiet. I am also surprised that I never noticed it when I lived here but I suppose that is only normal. The weather is obviously not so nice any more and in Italy the summer is finally going to arrive tomorrow they say. I say no more on this subject.
I feel slightly dazed the way one does when changing surroundings to quickly, that’s the problem with going with air planes I find, the mind is still travelling somewhere behind me but I hope it will catch up with the rest of the body soon as I need it.
Today I have a gluten-free cake for you, it is a very moist one and I can safely say that you wouldn’t think it is a what could be called a special diet cake, if members of my family eat it without understanding that it is precisely that, I feel that it has passed the taste test. Not that I personally think that gluten-free cakes are diet food, it is just a matter of exploring baking outside our society’s food norms if you understand what I mean.

Polenta flour is quite coarse but by soaking it in hot milk, it gets softer and ricotta is always a good addition to gluten-free cakes I find. The batter is rather runny but the polenta flour needs to absorb liquid.

Gluten-free polenta and ricotta cake with pistachio nuts

GLUTEN-FREE POLENTA AND RICOTTA CAKE WITH PISTACHIO NUTS or TORTA DI POLENTA E RICOTTA CON PISTACCHI (SENZA GLUTINE)

250 ml/1 cup polenta flour
300 ml/1,25 cup milk
100 g/ 3,5 oz shelled pistachio nut
3 eggs
300 ml/1,25 cusp sugar
100 ml/0,42 cup fat, I used rice oil which I find perfect for baking but you can use some other vegetable oil or butter.
125 g/4,4 oz fresh ricotta
100 ml/0,42 cup rice flour
1 tsp baking powder

– Warm the milk and add the polenta flour. Stir very well and leave it.
– Grind the pistachio nuts in a mixer, mill or blender until it has become flour.
– Whisk eggs and sugar well, add the rice oil.
– Mash the ricotta with a fork and add it to the batter, whisk until completely incorporated.
– Now you add the pistachio flour and the polenta and milk mix, stir well.
– Add the rice flour and the baking powder, mix well before pouring it into a cake tin, I think the best type for this cake is a Bundt model.
– Bake in a preheated oven (175°C/347°F) until it passes the toothpick test, it takes around 30 minutes. But as usual I think it is important to check for yourself as ovens tend to vary so much.

Gluten-free polenta and ricotta cake with pistachio nuts

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