gluten free cake: strawberry almond polenta ricotta

strawberry puree: 

1 lb strawberries

2 TB sugar

75 g butter, room temperature ** take out of the fridge! 

225 g light brown sugar

3 eggs

100 gr ricotta

175 g polenta
100 g almond flour
2 tsp baking powder

1 tsp salt Kosher

strawberry puree: 

1 lb strawberries

2 TB sugar

Pre-heat oven 350°F 

Select pan and oil and place parchment paper inside. 

1) make puree

strawberry puree: place in a blender and blend till smooth. into a pot on the stove to reduce by half. cool completely before adding it to the cake batter. 

2) batter

Place into a mixing bowl: butter and light brown sugar and beat until it gets creamy.

Add eggs, one at a time. 

Beat in the eggs until you get a fluffy and doubled smooth mixture. Ribbony. 

Add the ricotta and strawberry puree (thickened) and stir to combine. 

Next add the dry ingredients: polenta/corn meal, almond flour, baking powder, salt.

Pour into the prepared baking dish and place into a 350°F and bake - start at 30 minutes and check with a skewer to see if it comes out clean, increase by 5 minutes if the cake is still wet. 

Serve with your choice of frosting: 

Strawberry buttercream 

Chantilly cream