Polenta and Ricotta Berry Torte

Photography by Jonathan Gregson

Fine-ground Italian polenta, or ground cornmeal as it is also known, is a fabulous addition to sweet puddings and baking recipes, adding texture and soaking up all the wonderful flavours that you might choose to add. Serve this summer fruit torte either warm from the oven or cold from the fridge. It can be eaten as a cake or a pudding and needs only some cold cream and a few extra berries scattered around.

Serves 6–8
Ingredients:
175g soft butter
225g golden caster sugar
100g ricotta or natural yogurt
zest of 2 lemons
3 medium free-range eggs
175g fine-ground polenta
100g ground almonds
2 teaspoons baking powder
150g blueberries
150g raspberries

To serve:
100g raspberries
100g blueberries
icing sugar, for dusting

Directions:
1. Preheat the oven to 160°C/140°C fan/gas mark 3.
2. Grease and line a 23cm loose-bottomed, deep cake tin.
3. Cream the butter and sugar in a large mixing bowl until light and fluffy.
4. Add the ricotta or yogurt, the lemon zest and 1 egg and whisk, then whisk in a second egg and then a third.
5. Fold in the polenta, almonds and baking powder, followed by the berries.
6. Turn into the cake tin and smooth over, then bake on the middle shelf of the oven for 1 hour to 1 hour 10 minutes, or until a skewer comes out clean when inserted into the middle of the cake.
7. Leave for 10 minutes before turning out of the tin.
8. Top with the extra berries and a dusting of icing sugar and serve warm or cool with a dollop of cream.

This recipe can be found in Amazing Grains.

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