Italian Polenta Cakes recipe from Sunsweet®
Delicious Italian Polenta Cakes and other great recipes from Sunsweet®
6 Tbsp butter 6 Tbsp brown sugar 1/2 cup Sunsweet® Amaz!n™ Diced Prunes 1/3 cup marsala wine Cake 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 1 Tbsp butter in the bottom of each of the six 1 cup ramekins; microwave on HIGH for 1 minute or until butter is melted. Place 1 Tbsp of brown sugar in each. Simmer Amaz!ns™ 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.

Nutritional Information
  • Total Servings 6
  • Serving Size 1/6 (1 cake)
  • Calories per serving 589
  • Fat 28g
  • Cholesterol 171mg
  • Sodium 151mg
  • Carbohydrates 78g
  • Fiber 2.5g
  • Sugar 53g
  • Protein 8.5g
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Products Used in This Recipe
Amaz!n™ Diced Prunes