This recipe is: inexpensive, nutritious, and made with local raw materials.
Grandmother never made it for me, but it remains in my aunt’s memories of her childhood.
It’s not a very sweet dessert and I like it because it doesn’t make me feel too guilty when I’m on diet.

Nonna Violetta's polenta and ricotta cake

  • Preparation time: 60 minutes
  • Ingredients for 8-10 servings
  • Difficulty: Easy recipe

  • Ingredients
  • 11 oz (300 grams) of ricotta cheese
  • 7 oz (200 grams) of “fioretto” polenta flour
  • 1/3 cup (80 ml) of warm water
  • 5 oz (150 grams) of sugar
  • 1/2 tablespoon of cinnamon powder
  • 1 oz (30 grams) of pine nuts
  • 2 oz (50 grams) of raisins
  • Extra virgin olive oil to taste
  • Sugar to taste
  1. Instructions
  2. Preheat the oven to 300°F.
  3. Soak the raisins in a bowl with hot water. After about ten minutes, drain and squeeze them well.
  4. Sift the ricotta into a bowl, add the cinnamon and sugar, and mix well; then add the flour and warm water, always mixing with a whisk. Finally, add and mix the raisins. The mixture must have the consistency of a cream that is neither too liquid nor too thick.
  5. Place the parchment paper on the baking sheet and pour out the dough, which must be about ½ inch thick.
  6. Sprinkle the mixture with pine nuts and a drizzle of oil.
  7. Bake in the oven for twenty minutes, then increase the heat to 350°F and bake another thirty minutes or so.
  8. As soon as the cake is lukewarm, sprinkle it with two or three tablespoons of sugar.

Tips to ensure the success of the dish:

  • The polenta flour for dessert recipes is Fioretto because it is thinner.
  • If you do not like extra virgin olive oil, you can use that of seeds or butter.
  • The timing of cooking in the oven is indicative because each oven cooks differently.

 Nonna Violetta