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Cornmeal and ricotta cake (recipe also in English on OPSD blog) This cornmeal and ricotta cake is light and moist, not too sweet, is great accompaniment to a mug of coffee. It's an Italian recipe, made from scratch cake that has such an irresistible flavor.
CUCINA: Italian
  • 300 g of precooked corn flour
  • 350 g of ricotta
  • 350 ml of milk
  • 130 g of sugar
  • 100 g of pine nuts
  • 50 g of raisin
  • 1 sachet of saffron
  • the zest of half an orange, grated
  • the seeds of a vanilla bean
  • 3 yolks
  • 2 level teaspoons of baking powder
  • 30 g of butter
  1. Preheat the oven to 180°C.
  2. Line a spring-release tin (Ø cm 22) with baking paper.
  3. Soak the pine nuts in a small bowl with cold water. Set aside.
  4. Soak the raisin in another small bowl with lukewarm water. Set aside.
  5. Fill a pot with 1 l of water and put it on the stove. When the water boils, add the salt and the corn flour letting it run in thin streams through your fingers. Stir constantly with a wooden spoon until there are no lumps. Reduce the heat to low and cook until the corn mush thickens and begins to come away from the sides of the pot, approximately 10 minutes, whisking often.
  6. Using a blender, blend the ricotta with the milk, the sugar, the saffron, the orange zest, the vanilla seeds, the yolks and the baking powder, sifted.
  7. Allow the corn mush to cool slightly. Blend and add it to the ricotta mixture mixing well.
  8. Squeeze the raisin and add it to the mixture mixing gently.
  9. Pour the cake mixture into the prepared baking tin.
  10. Drain the pine nuts and sprinkle them on the surface of the cake.
  11. Add some knobs of butter and bake for about an hour and half.
  12. Allow the cake to cool completely before removing.
  13. Keep the cake in the fridge and take it out at least 20 minutes before serving.
Recipe by OPSD Il gustoso food blog at