Ricotta Cornmeal Cake

By • April 19, 2015 0 Comments

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Ricotta Cornmeal Cake

Author Notes: This recipe is an adaptation of an adaptation, Kenzi Wilbur's Olive Oil Ricotta Cake with Plums (https://food52.com/recipes/23750-olive-oil-ricotta-cake-with-plums). I had planned to make it sans fruit, with a few tweaks, and forgot to add the eggs, because it was early and the coffee hadn't hit yet. Luckily the result was soft and lemony, with a bit of added crumble from the cornmeal, and I'll be making it again soon, and hopefully I won't forget anything. Marian Bull


Makes one 9- to 10-inch cake

  • Butter for pan
  • 1 cup fresh, full-fat ricotta
  • 1/3 cup olive oil
  • 3/4 cup sugar
  • 1 1/2 tablespoons lemon zest
  • 1 cup all-purpose flour
  • 1/2 cup fine cornmeal (a coarser grind will make it crumbly, I think)
  • 1 1/2 tablespoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt, plus some flaky salt for the top
  1. Preheat your oven to 350° F, and butter and flour a 9- or 10-inch springform.
  2. In a large mixing bowl, combine and whisk the ricotta, oil, sugar, and zest together. Don't add any eggs.
  3. Sift all of the dry ingredients directly over the wet ingredients. Mix with a spoon until just combined, using a sort of sweeping/folding motion.
  4. Pour the batter into the cake pan, spreading it out evenly as needed. Sprinkle with flaky salt. Bake for 30 to 35 minutes, until the top is golden and the inside doesn't feel squishy when you press on it gently. Let cool for 15 minutes or so, then it turn out of the pan.
  5. This cake is just fine served plain, but a bit of honey is nice, too. It's best the day of, but still good the following morning, especially when griddled.

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