Ricotta, Almond
& Polenta Cake
From the Valtellina valley in Lombardy, this morning cake deserves a little fanfare. Whether you’re fueling up for a ride or recovering from one, this slice shows up with quiet Alpine confidence — the sort that makes you come back for more. Best enjoyed with coffee.
- 250g butter, at room temperature
- 200g sugar
- 6 egg yolks
- 200g almond flour*
- 100g polenta
- Zest from 2 lemons
- 300g ricotta
- 150g creme fraiche 38%
- Juice from 2 lemons
- 6 egg whites
- Powder sugar to decorate
Preheat the oven to 160C (top/bottom).
Whisk the butter and sugar until it turns white and airy. Add the egg yolks little by little while it still whisks. Add the almond flour, polenta and lemon zest, while it still whisks.
Mix the ricotta, creme fraiche and lemon juice in another bowl. Blend it together with the butter mix. Whisk the egg whites until stiff and carefully mix them together with the rest using a spatula.
Cover the bottom of a 28cm form with baking paper, and gently pour the mix in. Bake the cake for 50-55 min. At the end, check with a knife if the cake is not raw in the middle (there shouldn't be any raw mix on the knife). Bake few more minutes at a time if necessary.
Decorate with powder sugar.
*Tip: If you own a food processor, make your own almond flour. Grinding the almonds into a coarse flour will give the cake better texture.
21 — 28 June 2026