Italian Polenta Cakes

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6 tbsp butter

6 tbsp brown sugar

1/2 cup Sunsweet® Plum Amazins

1/3 cup marsala wine


3 eggs, separated

1 cup sugar

1/2 cup butter, softened

1/2 cup ricotta cheese

1 tbsp lemon juice

1 tsp lemon extract

Zest of 1 lemon

3/4 cup each: flour and instant or quick cooking polenta

1/2 tsp baking soda


Preheat oven to 350°F. Place 6 tbsp butter in the bottom of six 1 cup ramekins; microwave on HIGH for 1 minute or until butter is melted. Place a tbsp of brown sugar in each. Simmer Plum Amazins in marsala for 5 minutes or until marsala is absorbed; place equal amounts in each ramekin and stir lightly to evenly coat the bottom of each dish. Beat egg whites in a medium bowl until soft peaks form; set aside. Beat sugar and butter in a large bowl until light and fluffy. Beat in ricotta cheese then add egg yolks one at a time, beating well after each addition; stir in lemon juice, extract and zest. Stir together dry ingredients in a small bowl then stir into butter mixture. Stir 1/3 of the egg whites into batter then gently fold in the rest. Spoon equal amounts into each ramekin and bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Let cool slightly, then run a small sharp knife around the edge to loosen cakes from ramekins. Invert onto 6 dessert plates.