Gluten Free Italian Cornmeal Cake
This gluten free bread made with cornmeal is amazing!! Not only as a delightful cornbread with zest of orange undertones, but also as a great cake, just add butter cream frosting or their topping below. Not often you come across a cake that offer 7 grams of protein per serving! The recipe is from WholefoodsMarket, here it is:
This cornmeal cake makes a delightful gluten-free dessert. Ricotta cheese and almonds add richness, and orange juice and zest add bright citrus flavors. Serve with a simple topping of seasonal fruit and crème fraîche lightly sweetened with brown sugar, or enjoy plain.
1/2 cup (1 stick) unsalted butter, softened
3/4 cup sugar
2 large eggs
1/2 cup full fat ricotta cheese, preferably hand-dipped
1 cup ground almonds or almond meal/flour
2 teaspoons gluten-free vanilla extract
1/2 cup freshly squeezed orange juice
Zest of 1 orange
1 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon sea salt
Preheat oven to 375°F. Lightly oil or butter a 9-inch spring-form baking pan. In a large bowl, beat butter until light and creamy. Add sugar and beat until fluffy. Add eggs, one at a time, mixing well after each addition. Mix in ricotta, almonds, vanilla, orange juice and zest. Mix cornmeal with baking powder and salt, and fold into batter.
Pour into prepared pan and bake 35 to 40 minutes or until set and firm. Remove from oven and allow the cake to cool. Cut into wedges and serve.
Per serving (1/8 cake): 350 calories (190 from fat), 21g total fat, 9g saturated fat, 7g protein, 34g total carbohydrate (3g dietary fiber, 20g sugar), 90mg cholesterol, 230mg sodium