Polenta And Ricotta Cake With Lemon Caramel - cooking recipe

Ingredients

1/3 lb quick-cooking polenta
1 tbsp all-purpose flour
1 tsp baking powder
1/2 None vanilla bean, seeds scraped
1/2 lb ricotta cheese
1 cup granulated sugar
2 None lemons, zested and juiced
1 None egg, separated
1/2 cup butter, melted

Preparation

Mix the polenta, flour, baking powder, vanilla bean seeds, ricotta, 2/3 cup sugar with the zest of 1 lemon and the egg yolk. Stir in the melted butter and set aside for about 5 mins.
Preheat the oven to 400\u00b0F. Grease and flour a tart pan. Beat the egg white and fold it into the polenta dough. Transfer the dough to the prepared pan and bake for about 20 mins.
Caramelize 1/3 cup sugar and 2 tbsp water in a pan until golden. Add about 1/3 cup lemon juice, bring it to a boil then simmer for 5 mins until syrupy. Remove from the heat, add the remaining lemon zest and let cool.
Remove the cake from the oven and spread the lemon caramel on the hot cake. Let the cake cool for 20 mins, then gently remove it from the tart pan and let cool on a wire rack.