A cornmeal cake makes a delightful gluten-free dessert. Ricotta cheese and almonds add richness, and orange juice and zest add bright citrus flavors. Serve with a simple topping of seasonal fruit and cr�me fra�che lightly sweetened with brown sugar.
1/2 cup (1 stick) unsalted butter, softened
3/4 cup sugar
2 large eggs
1/2 cup full fat ricotta cheese, preferably hand-dipped
1 cup ground almonds or almond meal/flour
2 teaspoons gluten-free vanilla extract
1/2 cup freshly squeezed orange juice
Zest of 1 orange
1 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon sea salt
Preheat oven to 375�F. Lightly oil or butter a 9-inch spring-form baking pan. In a large bowl, beat butter until light and creamy. Add sugar and beat until fluffy. Add eggs, one at a time, mixing well after each addition. Mix in ricotta, almonds, vanilla, orange juice and zest. Mix cornmeal with baking powder and salt, and fold into batter.
Pour into prepared pan and bake 35 to 40 minutes or until set and firm. Remove from oven and allow the cake to cool. Cut into wedges and serve.
I thought this was a really neat recipe for gluten free, for me thought I would need to cut the sugar in half