Polenta Ricotta Cake - cooking recipe

Ingredients

1/2 cup currants
1/2 cup sultana
1/2 cup madeira wine
250 g fresh ricotta cheese
3/4 cup sugar
1 1/2 cups polenta
1/2 cup milk
1 grated orange, rind of
1/2 cup orange juice

Preparation

Pre heat oven to 180 C.
Brush 22 cm springform pan with melted butter.
Line base of tin with baking paper.
Soak currants and sultanas in Madeira for 15 minutes.
Place ricotta, sugar, polenta, milk, rind and juice in large mixing bowl.
Add soaked fruit and Madeira, combine with wooden spoon.
Pour batter into tin.
Bake 45 - 50 minutes or until skewer comes out clean.
Serve with whipped cream and fruit if desired.