Sometimes, things have a way of surprising you. Such is the case with the latest installment of Tuesdays with Dorie. Caitlin of Engineer Baker tasked the group with baking Fluted Polenta and Ricotta Cake this week. I knew I would like the cake. I mean, I luuurve polenta and I rather enjoy figs, so I wasn't worried about not liking it.
In the future, I think I'd like to experiment with cherries or strawberries instead of figs. Also, the other day in the store, lavender honey caught my eye. It got me thinking that a lavender and raspberry combination could be intriguing.
Fluted Polenta and Ricotta Cake
About 16 moist, plump dried Mission or Kadota figs, stemmed
1 c. medium-grain polenta or yellow cornmeal
½ c. all-purpose flour
1 tsp baking powder
1 c. ricotta
1/3 c. tepid water
¾ c. sugar
¾ c. honey (if you’re a real honey lover, use a full-flavored honey such as chestnut, pine, or buckwheat)
Grated zest of 1 lemon
2 large eggs
Center a rack in the oven and preheat the oven to 325 degrees F. Butter a 10 ½-inch fluted tart pan with a removable bottom and put it on a baking sheet lined with parchment or a silicone mat.