Polenta Apricot Pudding Cake
Makes 8 servings
1/4 cup chopped dried apricots
2 cups orange juice
1 cup part-skim ricotta cheese
3 tablespoons honey
3/4 cup sugar
1/2 cup all-purpose flour
1/2 cup cornmeal
1/4 teaspoon grated nutmeg
1/4 cup slivered almonds
Powdered sugar (optional)
1. Preheat oven to 300°F. Spray 10-inch nonstick springform pan with
nonstick cooking spray. Soak apricots in 1/4 cup water in small bowl
15 minutes. Drain and discard water. Pat apricots dry with paper towels.
2. Combine orange juice, ricotta cheese and honey in medium bowl. Beat at
medium speed of electric mixer 5 minutes or until smooth. Combine sugar,
flour, cornmeal and nutmeg in small bowl. Gradually add sugar mixture to
orange juice mixture; blend well. Slowly stir in apricots.
3. Pour batter into prepared pan. Sprinkle with almonds. Bake 60 to 70
minutes or until center is firm and cake is golden brown. Garnish with
powdered sugar, if desired. Serve warm.
5. Whenever possible, use freshly grated nutmeg in cooking and baking
recipes. It's very quick and easy to grate nutmeg with a small, inexpensive
hand grater, and freshly grated nutmeg has much more flavor than
pre-packaged ground nutmeg.
Country Italian Cooking
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