The polenta and ricotta are a nice base to steer this away from being a traditional tea cake. Despite the sugar syrup, it is not sickly sweet. It is gluten free, provided your polenta packet doesn’t have any warning signs about being packaged with possible traces of gluten.
This title needs explaining! It’s taken from Peaches and Cream by Beck and I figured if both words had that extra syllable it sort of works. Sometimes the music theme works, sometimes it doesn’t!
nectarine, ricotta and polenta cake
150 g salted butter
¼ cup caster sugar
2 tsp vanilla essence
1 cup polenta
100 g ground almonds
1 tsp baking powder
250-300 g ricotta (break /mash up with a fork before adding. It is okay if there are smallish chunks.)
3 tbs natural yoghurt
Around 8-10 nectarines (or other stone fruit) (De-stoned and cut into halves or quarters)
1 cup (230 g) caster sugar
1 cup of water
Preheat oven to 180 degrees Celsius.
Cut your fruit as above.
Grease a 20 cm square tin and line with baking paper.
Ground your almonds. Set aside.
Beat sugar, butter and vanilla until pale and creamy. Add eggs one at a time. Beat after each one.
In a separate bowl, break up your ricotta with a fork. It is okay if there are smallish chunks.
Fold in polenta, ground almonds, baking powder, ricotta and yoghurt.
Transfer the mixture into the pre-prepared baking tin. Smooth.
Lay fruit on top. Don’t press down as they will naturally sink in slightly while cooking.
Bake for 50-55 minutes.
While the cake is close to being cool, begin to make the sugar syrup. It is most effective if the cake is cool and the sugar syrup is hot.
In a small sauce pan, bring the sugar and water to the boil. Let boil for 5 minutes. Stir occasionally.
Pour the hot syrup over the cool cake. Leave for 10 minutes or so before serving to allow the sugar syrup to be soaked up as much as possible.
Serve with natural yoghurt.