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Italian Polenta Cake



12 slice(s)


  • 1 --- lemon zest
  • 250 g sugar
  • 40 g sultanas
  • 2 tbsp brandy
  • 350 g Fresh ricotta
  • 350 g cold water
  • 250 g polenta
  • pinch nutmeg ground
  • 1/2 teaspoon vanilla essence
  • 20 g butter cubes
  • 2 tablespoon pine nuts
  • 2 teaspoon Icing Sugar to Dust
  • 6
    1h 35min
    Preparation 5min
  • 7
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31

Recipe's preparation

  1. Soak Sultanas in brandy for 30 minutes if possible.

    Peel lemon and zest with sgar on Speed 10 for 20 seconds.

    Add water and ricotta beat Speed 6 for 20 seconds. It will be very runny but thats okay.

    Add polenta, nutmeg and vanilla. Incorporate on Speed 4 for 20 seconds.

    Add sultanas and brandy. Counter-clockwise operation Speed 3 for 5 seconds.

    Pour the mixture into a greased and lined spring form tin. Place it on a baking tray to catch any drips.

    Dot the surface with the butter and sprinkle the pine nuts on top.

    Bake for about 1 1/2 hours at 160 deg.C

    Dust with icing sugar. Serve warm or cold in small slices with cream and a glass of Vin Santo or a sticky dessert wine.


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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Add a comment
  • Hi Adrianne, I've just tried

    Submitted by Giada on 10. January 2014 - 12:17.

    Hi Adrianne, I've just tried the cake...and it's good! The only issue is that it isn't very fluffy, is this how it should be or something went wrong with my baking?

    Thanks for sharing! 


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