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Ricotta and Almond Polenta Cake
Ingredients
  • 7 tablespoons ( 3 ½ ounces) unsalted butter, at room temperature
  • ½ cup honey, divided
  • zest of 3 lemons
  • ½ teaspoon vanilla extract
  • 4 eggs, separated
  • 1 ¼ cup ( 5 oz.) almond flour (or meal)
  • 1 cup ( 4 ½ ounces) fine polenta
  • 1 cup ricotta cheese, preferably homemade
  • ½ cup slivered almonds
  • 1 tablespoon powdered sugar (optional)
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