Italian Polenta Cakes

Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients

6 Tbsp butter
6 Tbsp brown sugar
1/2 cup Sunsweet® Amaz!n™ Prunes, diced
1/3 cup marsala wine

Cake
3 eggs, separated
1 cup sugar
1/2 cup butter, softened
1/2 cup ricotta cheese
1 Tbsp lemon juice
1 tsp lemon extract
zest of 1 lemon
3/4 cup each: flour and instant or quick cooking polenta
1/2 tsp baking soda

Instructions

Preheat oven to 180°C. Place 1 Tbsp butter in the bottom of each of the six 1 cup ramekins; microwave on HIGH for 1 minute or until butter is melted. Place 1 Tbsp of brown sugar in each. Simmer Amaz!ns™ in marsala for 5 minutes or until marsala is absorbed; place equal amounts in each ramekin and stir lightly to evenly coat the bottom of each dish.

Beat egg whites in a medium bowl until soft peaks form; set aside. Beat sugar and butter in a large bowl until light and fluffy. Beat in ricotta cheese then add egg yolks one at a time, beating well after each addition; stir in lemon juice, extract and zest. Stir together dry ingredients in a small bowl then stir into butter mixture. Stir 1/3 of the egg whites into batter then gently fold in the rest.

Spoon equal amounts into each ramekin and bake for 25 to 30 minutes or until a toothpick inserted into the centre comes out clean. Let cool slightly, then run a small sharp knife around the edge to loosen cakes from ramekins. Invert onto 6 dessert plates.

Nutritional Information

Total Servings 6

Serving Size 1/6 (1 cake)

Calories per serving 589

Fat 28g

Cholesterol 171mg

Sodium 151mg

Carbohydrates 78g

Fiber 2.5g

Sugar 53g

Protein 8.5g