Monday, May 9, 2011

BWD#4 Fluted Polenta and Ricotta Cake

I can't believe how quickly the last two weeks have flown by, with finals and plenty of other things to keep me busy.

I was a bit nervous at first when I tried to track down the Mission figs, because I visited a supermarket that I don't usually use---I must have done three trips through the aisles before I found the dried fruit!

This is my first experience baking with figs, and I have to say, the dried figs are super easy to work with---especially SunMaid.  They're not dry or difficult to work with.  This batter was definitely one of the easiest I've had to put together!  I'm planning on not feeding anyone tonight (well...the cake, anyway) because DG suggests the flavors, particularly the honey, mature after one day.

I'm interested to see how the texture turns out, as the combination of cornmeal, honey, sugar, and ricotta is an interesting one!

Here's a little preview of the pre-baked product:

The beginnings...

Finished product...being packed up and sent over to my father-in-law!  Reviews to come!  Back to the books...


  1. Good luck with the exams! How was the cake the day after?

  2. How did you like it? I loved the flavor combinations (even though mine didn't have figs). Glad you could bake along this week, even with all your schoolwork!

  3. WOW! Your cake looks delicious! I haven't been able to find tinned figs around here, let alone dried ones :( Let us know what your FIL's comments were :)

    PS: Good luck with the exams!

  4. This cake was a BIG hit---the suggestion was to cut the figs into even SMALLER pieces---I'm thinking about the size of a raisin, perhaps? I quartered them, and they were still pretty much a mouthful of fig. My MIL actually called me the next day, and the first words out of her mouth: "Yummy, yummy, yummy!"