Again, this cake came together very easily, and since who the heck has a 10 inch tart pan?!? I used a 9 inch tart pan instead, along with some 4 inch tartlet pans for the overflow. Even with using two tartlet pans, I had them overflow just a little.
In the end, I definitely enjoyed my pick (thank goodness), and I hope everyone else (or most everyone else) enjoyed it too! I didn't get the same type of rave reviews from coworkers that I've gotten in previous weeks, but I figure that makes sense - polenta, ricotta, figs, and honey aren't exactly the sorts of ingredients that Wisconsin is used to!
Last Week: Bill's Big Carrot Cake
Next Week: Peanut Butter Torte
Fluted Polenta and Ricotta Cake
(From Dorie Greenspan’s Baking from My Home to Yours)
About 16 moist, plump dried
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
Getting Ready: 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.
Check that the figs are, indeed, moist and plump. If they are the least bit hard, toss them into a small pan of boiling water and steep for a minute, then drain and pat dry. If the figs are large (bigger than a bite), snip them in half.
Whisk the polenta, flour, baking powder, and salt together.
Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, beat the ricotta and water together on low speed until very smooth. With the mixer at medium speed, add the sugar, honey, and lemon zest and beat until light. Beat in the melted butter, then add the eggs one at a time, beating until the mixture is smooth. Reduce the mixer speed to low and add the dry ingredients, mixing only until they are fully incorporated. You’ll have a sleek, smooth, pourable batter.
Pour about one third of the batter into the pan and scatter over the figs. Pour in the rest of the batter, smooth the top with a rubber spatula, if necessary, and dot the batter evenly with the chilled bits of butter.
Bake for 35 to 40 minutes, or until a thin knife inserted into the center of the cake comes out clean. The cake should be honey brown and pulling away just a little from the sides of the pan, and the butter will have left light-colored circles in the top. Transfer the cake to a rack and remove the sides of the pan after about 5 minutes. Cool to warm, or cool completely.