I love making cakes with polenta, this one is especially as you can swap the lemon juice for orange or blood orange juice to make a great winter cake. Traditionally this type of cake is made without the ricotta but I find that if you use ricotta your cake will be far lighter and creamier.
225g unsalted butter, softened
150g polenta flour
grated zest and juice of 3 lemons
250g caster sugar
dash vanilla extract
6 eggs, separated
Preheat oven to 150 Centigrade/ Gas Mark 2.
Butter a cake tin or baking dish and line with greaseproof paper.
Mix the polenta and lemon zest together in a bowl.
Beat the butter, vanilla extract and sugar in a clean metal bowl till light and fluffy. Add the egg yolks, one by one and beat together, then add the ricotta, lemon juice and polenta mix and mix together well.
In a bowl whisk the remaining egg whites to soft peaks then gently fold the whites into the polenta mix trying not to knock too much air out of the whites.
Pour or spoon the mixture into your prepared tin and bake in the oven for 40 - 50 minutes, till cooked through and set. Test by inserting a skewer, which will come out cleanly if the cake is cooked through.
Leave to cool for 10 minutes before turning out.