So, when I found out that this week’s TWD recipe (chosen by Caitlin of Engineer Baker ) was Fluted Polenta and Ricotta Cake, I was like, “what the heck is that?” My buddy Jessica and I were a little wary of making this cake for a couple of reasons: 1.) we’re not big fans of figs, and 2.) polenta?……in a dessert??? But after some encouragement from both of our moms and the decision to use another type of fruit, we decided to go for it! Try everything once, right? And plus- I mean, come on – if Dorie says its good, then you can bet it’ll end up in my kitchen!

You know, this cake was actually really tasty! I decided to use dried California apricots instead of dried figs, and they really went well with the polenta. I also forgot my lemon zest (one of those recurring “oops” moments that happen so frequently in my kitchen), but the tartness of the apricots made up for it nicely. My mom and dad happened to be visiting just as I had finished the cake, so I decided to use them as “guinea pigs”. They really loved it! Especially my mom (I ended up sending the whole rest of the cake home with her she enjoyed it so much!).

A lot of the TWD girls commented on there being almost too much sweetness to the finished product, so I only used 1/2 a cup as opposed to the 3/4 cup it calls for and it turned out perfectly sweet. All in all, this is a great recipe! I’m so glad I didn’t “wuss out” this week and skip it just because it sounded different. I’m proud of myself for trying something new and I think now my mom has a new favorite! Thanks Caitlin, for pushing me to try something new and “different”!

Fluted Polenta and Ricotta Cake

About 16 moist, plump dried Mission or Kadota figs, stemmed (I used dried apricots)
1 c. medium-grain polenta or yellow cornmeal
1/2 c. all-purpose flour
1 stick unsalted butter, melted and cooled
1 tsp baking powder
1 c. ricotta
1/3 c. tepid water
3/4 c. sugar (I only used 1/2 c.)
3/4 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 panm, 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.

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