5.11.2011

fluted honey ricotta cake {bwd}

For this week's Baking With Dorie assignment, we were transported to Tuscany with a recipe using ricotta, figs, honey, lemon zest, cornmeal. Can you imagine eating this under a grape arbor, sipping some prosecco? Mmm.


Perhaps you've noticed that my picture is missing one of the key ingredients. I will be the first to admit that I am not a fig fan. When I saw this recipe called for 16 of them, I shuddered a bit. Then I thought, "Well, I'll just make a honey ricotta cake. Minus the figs. The ladies at the music meeting won't know the difference." I also didn't have the cornmeal on hand, so I used all flour (rather than the 1 cup cornmeal/ ½ cup flour.  Interestingly enough, someone asked me if I had used cornmeal! Now I'm curious how it would have turned out had I stayed true.)

The cake is dense, very moist, and flavorful; I particularly liked the lemon zest. With the figs, you'd have the added textural and flavor interest. I wish I had sprinkled some sliced almonds on top for a little crunch, but regardless, this is definitely a cake I'd make again.


You can head over to Healthy Eating for Ordinary People for the recipe. This was a great pick!
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3 comments:

  1. Rivki LockerMay 12, 2011 at 7:42 AM

    I made this recipe this week, too, and I also had to improvise - big time! Your version looks lovely, and thanks for linking to my site for the recipe! Cheers.

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  2. Needful ThingsMay 14, 2011 at 12:52 PM

    It worked even without the cornmeal & figs - now that's what you call a winning recipe ;-)
    Your cake looks delicious. I'm looking forward to all my 'rewind' recipes. Thanks for baking with us this week!

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  3. BizzyMay 15, 2011 at 10:12 PM

    Your cake is golden in all ways. Sorry, it took me so long to get here.

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