by thirschfeld
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thirschfeld's Notes:
Expand1 1/3 cup ricotta, set in a strainer to drain Ask a question about this ingredient
1 tablespoon unsalted butter, room temp Ask a question about this ingredient
1 teaspoon all-purpose flour Ask a question about this ingredient
1 egg Ask a question about this ingredient
2 tablespoons sugar Ask a question about this ingredient
1 cup prunes, soft and pliable Ask a question about this ingredient
4 tablespoons unsalted butter Ask a question about this ingredient
1 1/2 cup stone ground cornemeal Ask a question about this ingredient
1/2 teaspoon kosher salt Ask a question about this ingredient
1 teaspoon baking soda Ask a question about this ingredient
teaspoons baking powder Ask a question about this ingredient
1 1/2 teaspoon lemon zest Ask a question about this ingredient
2 tablespoons sugar Ask a question about this ingredient
1 egg Ask a question about this ingredient
1 1/2 cup milk Ask a question about this ingredient
1 tablespoon unsalted butter Ask a question about this ingredient
1/2 cup chopped walnuts Ask a question about this ingredient
1/3 cup stone ground cornmeal Ask a question about this ingredient
Preheat the oven to 425 degrees. In a mixing bowl combine the drained ricotta and butter and mix until blended. Add the flour, egg and sugar and mix to combine. Fold in the prunes and set aside.
Ask a question about this stepPlace the 4 tablespoons of butter into a 10 inch cast iron skillet. Set aside.
Ask a question about this stepIn a mixing bowl add the cornmeal, salt, baking soda, baking powder, zest and sugar. Stir with a whisk.
Ask a question about this stepAdd the milk and egg and whisk to combine. Set aside. This allows the cornmeal to hydrate.
Ask a question about this stepPlace the skillet with the butter in the oven and set a timer for 12 minutes. While you are waiting, in a small mixing bowl combine the remaing 1/3 cup of cornmeal, with the walnuts and butter and combine using your fingers to make a streusel.
Ask a question about this stepWhen the timer goes off remove the skillet from the oven. Remember the handle will be smoking hot. Carefully pour in the cornmeal batter, it will start cooking immediately. Using a spoon or scoop carefully drop dollops of ricotta prune mixture over the top of the cornmeal batter. Now sprinkle the streusel evenly over the top. Using a towel or oven mit, the handle is still hot, place the skillet back into the oven and bake for 15 to 20 minutes. Remove from the oven and let cool, covered with a towel, for 15 minutes. Serve with expresso or Nocello.
Ask a question about this stepAmount of baking powder it should be 1 teaspoon.
I love the cornmeal streusel on this! (and everything else about this recipe.)
Okay, this looks amazing, I'm making it as soon as I finish my risotto recipe. Prunes are so underused!
sounds great..
This sounds like the kind of cake that nothern Italians like...simple. a little crumbly...not frosted , for dessert. Nocino is perfect for a little apertif. (see my recipe)
you can bet I was already looking at the Nocino recipe and thought the same thing.
This looks great, especially for us gluten-free eaters. Can't wait to give it a try!
You can even take out the flour and add a yolk to thicken the ricotta.
happened to have everything this called for in the cupboard so this was the sunday afternoon cooking adventure for the week. try something new and what do you get? something you fall in love with! nice mix of flavors and textures without being heavy on the flour like most baked desserts.
i really liked this and will make it again, maybe substituting different dried fruit?