Date, Pecan, Ricotta and Polenta Cake

Prep Time: About 3hr inc. cooking
Servings: 12

Ingredients

• 175g Dates (ready to eat - chopped)
• 3 tablespoons Brandy
• 50g Pecan nuts
• 200g Self Raising flour
• 200g Polenta (maize flour)
• 1 rounded teaspoon of Baking Powder (bicarbonate of soda)
• 1 heaped teaspoon of Cinnamon
• 225g Caster Sugar (superfine sugar in the US)
• 110g Melted Butter
• 250g Ricotta
• 200ml tepid water
• 1 tablespoon Demerera Sugar

Process

• Line the base & sides of an 8inch springform tin with baking parchment.
• Preheat the oven to 170c/325f/Gas 3 and toast the Pecans for 8mins.
• Soak the chopped Dates in the Brandy for 15-20 minutes.
• Sift the flours, Cinnamon & Baking Powder together into a large bowl and tip in the maize grains.
• Stir in the sugar and then use an electric hand mixer to blend in the Ricotta, Melted Butter and water and mix for about 1 minute.
• Break the Pecan nuts and stir them into the mix along with the Dates and any remaining brandy.
• Spoon the mix into the tin and smooth with a spoon. Sprinkle with the Demerera sugar and bake for between 1 3/4 -> 2 hrs.
• It will feel "springy" when cooked. Allow to cool in the tin for about 15 minutes before removing to cool fully.
• If it lasts - this cake ages very well and is superb with a good cup of coffee.