Gluten-free Italian cornmeal cake by Whole Foods

Gluten-free Italian cornmeal cake

What a great idea! Adding the ricotta cheese and orange juice makes this cake heavier, moister, and sweeter…perfect for dessert! Thanks to Whole Foods.

Gluten-Free Italian Cornmeal Cake

1/2 cup unsalted butter, softened
3/4 cup sugar
2 large eggs
1/2 cup full fat ricotta cheese, preferably hand-dipped
1 cup ground almonds or almond meal/flour
2 teaspoons vanilla extract
1/2 cup freshly squeezed orange juice
Zest of 1 organic orange
1 cup yellow cornmeal
1 tsp baking powder
1/2 teaspoon sea salt

Preheat oven to 375°F. Lightly oil or butter a 9-inch spring-form baking pan. In a large bowl, beat butter until light and creamy. Add sugar and beat until fluffy. Add eggs, one at a time, mixing well after each addition. Mix in ricotta, almonds, vanilla, orange juice and zest. Mix cornmeal with baking powder and salt, and fold into batter.

Pour into prepared pan and bake 35 to 40 minutes or until set and firm. Remove from oven and allow the cake to cool. Cut into wedges and serve.