Today is April Fool’s Day, and I have a cold. If anyone pranks me they will get straight up punched in the duodenum, I do not have time for that nonsense. In the spirit of goodwill and zero pranking tolerance, today I bring you cake.
This cake has been in my repertoire for so long that I can’t remember where the hell the idea came from. I think it was an Italian cookbook that had a dessert in it that paired cornmeal with ricotta, and I loved the idea. And now I have fiddled with it so much that it bears no resemblance to whatever inspired it in the first place.
The cake is like a big slice of cornbread, but sweet, and (I have to say this, sorry) moist from the ricotta cheese. And filled with chocolate and almonds, because hello, have we just met or something?
This is one of those easy-to-make, not-too-sweet cakes that are perfect for a lot of different occasions but for some reason, this cake makes me think of spring. I have no idea why, maybe because it’s yellow and bright. But I love to make this in the spring. And then drown each slice in honey, but that’s just my personal preference.
Ricotta Cornmeal Cake
¾ cup part skim ricotta cheese
1 cup milk (cow or almond both work here)
½ cup brown sugar
4 tablespoons olive oil
½ cup flour
1 cup cornmeal
1 ½ teaspoons baking powder
¼ teaspoon salt
¼ – ½ teaspoon almond extract, depending on how much you like almond extract
½ cup sliced almonds
½ cup dark chocolate chips
Preheat oven to 350 degrees F. Grease and flour a 9 inch round pie plate.
Place egg, ricotta, milk, sugar, and oil into a mixing bowl, beat until smooth and completely mixed. Add flour, cornmeal, baking powder, salt, and almond extract, mix well. Add the almonds and chocolate chips, mix until incorporated.
Pour batter into the pie plate and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
Serve warm, as is, dusted with powdered sugar, or (personal favorite) drizzled with honey.