Polenta Apricot Pudding Cake

Polenta Apricot Pudding Cake

Polenta Apricot Pudding Cake

Polenta, a popular main course or side dish, also makes a traditional base for desserts. This very moist country cake is made more nutritious with vitamin-A-rich apricots and calcium-rich ricotta cheese.


Makes 8 servings


1/4 cup chopped dried apricots
2 cups orange juice
1 cup part-skim ricotta cheese
3 tablespoons honey
3/4 cup sugar
1/2 cup all-purpose flour
1/2 cup cornmeal
1/4 teaspoon grated nutmeg
1/4 cup slivered almonds
Powdered sugar (optional)


  1. Preheat oven to 300°F. Spray 10-inch nonstick springform pan with nonstick cooking spray.
  2. Soak apricots in 1/4 cup water in small bowl 15 minutes. Drain; discard water. Pat apricots dry with paper towels; set aside.
  3. Combine orange juice, ricotta cheese and honey in medium bowl. Beat with electric mixer at medium speed 5 minutes or until smooth. Combine sugar, flour, cornmeal and nutmeg in small bowl. Gradually add sugar mixture to orange juice mixture; blend well. Slowly stir in apricots.
  4. Pour batter into prepared pan. Sprinkle with almonds. Bake 60 to 70 minutes or until center is firm and cake is golden brown. Garnish with powdered sugar. Serve warm.

Nutritional Information

Calories 245
Calories from Fat 17 %
Total Fat 5 g
Saturated Fat 2 g
Cholesterol 10 mg
Carbohydrate 48 g
Fiber 3 g
Protein 6 g
Sodium 43 mg

Dietary Exchange

Starch 2-1/2
Fat 1

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