Needless to say, I was sucked into the vortex of time by other responsibilities (and not to mention, tartlets!). I’d nearly forgotten about the cake until last Sunday. After a leisurely day spent with friends, I was gifted with a jar of grapefruit marmalade, made by my most fabulous and talented friend, Lisa. The peel was candied to the point of jewel-like perfection; the fruit bathed in bitter-sweet syrupy goodness. At that moment, thoughts of a Ricotta and Cornmeal Cake with Grapefruit Marmalade began swirling about in my head.
I’m rather pleased with the consistency. Dense, but with a delicate spring, the cake pulled easily away from the pan’s edges and turned the most glorious of nut-brown. The cornmeal gave it just the right amount of toothsome crunch I was hoping for, and kept the cake appropriately moist. Dots of marmalade tucked into the batter gave it a flirty and sweet astringency, however what brought it all together was the marmalade syrup that was drizzled on top while still warm.
I’d meant to reserve a slice for photographing, however this cake didn’t make it more than two days. Needless to say, I received many accolades and had to restrain myself from buying more ricotta at the grocery this afternoon.
Enjoy, and much love,
Ricotta and Cornmeal Cake with Grapefruit Marmalade
10 tbsp butter
3/4 c sugar
zest of 1/2 lemon
3 eggs, separated
1 c ricotta, drained of excess water
1/2 c unbleached white flour
1/4 c cornmeal
1/2 tsp salt
2 tsp baking powder
1/4 c grapefruit marmalade
Preheat oven to 350 degrees
Generously butter a medium-sized bundt pan, or an 8-inch round pan.
In a small bowl, combine dry ingredients. set aside.
Combine butter and sugar in a stand mixer. Cream for 2-3 minutes, until light, scraping down sides of bowl as needed.
Add egg yolks, one at a time, then add ricotta and lemon zest.
Mix in dry ingredients with a few swift turns. Be cautious not to over-mix.
In a separate bowl, whisk egg white until firm, but not dry. Fold into batter.
Pour about half of the batter into pan. Drop spoonfuls of marmalade onto batter, then cover with remaining batter.
Insert a skewer or the handle of a spoon into batter and swirl slightly to incorporate the marmalade; smooth top of batter.
Bake for ~50 minutes, until cake is set and starts to pull away from the sides of the pan.
Remove from oven; cool on rack for ~10 minutes then invert.
While cake is cooling, quickly warm 2 tbsp of marmalade with 1 tsp of honey. Pour over inverted cake.
**Note: this cake keeps well on the counter for 1-2 days, or in the refrigerator for 3-4 days, one can imagine.
I didn’t find the need to test that theory.