Torta di Ricotta e Polenta

It was perfect with a cup of strong coffee, not too sweet (which other reviewers noted), and for that reason a big hit with my family. Definitely making it again.

• Anonymous

• Los Angeles

• 7/19/2023

Wondering about 1 1/4 cups almond flour (or 1 1/4 cups almonds, blitzed into flour). 1 1/4 almonds blitzed into flour is *much* less than 1 1/4 cups of almond flour. Also fresh home-made almond flour (even if it is same volume) is coarser (and so less), as well as much more moist. In my experience I use at least 30% less of packaged almond flour. I wonder if this is at the heart of some of what people are experiencing.....

• Sandra

• 4/26/2022

After reading all of the reviews, I was intrigued about this torta. My experience is that a cook should reduce the polenta and increase the ricotta. In addition, reduce the cooking time to 35 minutes to prevent dryness. I served with whipped cream; however, I recommend serving with a syrup as one reviewer recommends.

• jbpeters

• Boston

• 5/16/2021

Similar Tortas are served, in Trasvtevere (Rome) with either brandied cherries or fruit compotes. Cakes aren't expected to be as sweet as Americans are used to. I followed the instructions to take out while still quite wobbly. Like a cheese cake. Serve with syrup from poached pears.

• hijack54

• Kercem Gozo, Malta

• 1/3/2021

我真的很喜欢这道菜。容易制作和足总mily loved it. I made a few tweaks to address some of the previous users complained about. I used probably a cup and a half of ricotta cheese, I did not use all of the polenta - only about 75% of what the recipe calls for, and instead of all honey I substituted 1/2 sugar, 1/2 honey. Also, I made the cake 1 day in advance of when I was serving it. These adjustments made for a moist, lightly sweet delicious Torta!

• Anonymous

• Cincinnati, OH

• 4/14/2020

I just returned from Italy where I had eaten an amazing polenta-ricotta cake and wanted to make one. I was curious about all the negative reviews about dryness and lack of sweetness and flavor so I went ahead and made it. My cake turned out perfectly, exactly like the one I had in Italy. The dryness people encountered was probably caused by overbaking. This cake needs to be very wobbly in the middle when it comes out of the oven. Slightly less than 40 minutes for me. It firms up as it cools. Also, the recipe says a “generous” cup of ricotta. I used 1 1/4 cups. I might use more next time. I also didn’t see any reason for the honey to be divided btw the egg whites and the batter. For people who complained about a lack of sweetness, I suggest serving with a syrup on the side. This is how it was presented in Italy. In that case, it was a rosemary maple syrup.

• Anonymous

• Plymouth, MA

• 6/26/2019

Don't do it. It sounded good to us and we tried it before reading the reviews. I have never seen so many in my family reject a dessert so quickly. It was dense, dry and just plain disappointing.

• Deb_winkler

• Chicago

• 4/5/2019

Made this recipe for a dinner party, embarressed to serve it, dry and tasteless.

• stansta

• 2/10/2018

Delicious! For those of you that are not used to good Italian desserts, this is not a sweet cake ..... if you;re really hankering for a sugar fix, add some big cherries or whipping cream .... we used coconut whipped cream and bing cherries .... FAB!

• sportydawn

• Vancouver BC

• 7/25/2017

Given the negative reviews, why is this recipe still here???

• Anonymous

• Chicago suburbs, IL

• 6/7/2017

What a shame it came out bad. It actually could have made a good cake for Passover. No flour. Since everyone said it's too dry, I'm wondering to omit the polenta. Epicurious usually had very good recipes. I'm surprised this came out so bad. We're all of you able to tell it was going to be dry by the batter? I sometimes can tell. I hv not made it yet. But I may try it without the polenta and see what happens.

• lynnar

• Charleston, SC

• 4/6/2017

What is up with Epicurious putting 'organic' and now 'non-GMO' ingredients into their recipes? Are they trying to sound trendy? Because all it sounds like to me is a bunch of confused hippies that don't know that organic also uses pesticides, and that there's really no such thing as non-GMO corn (take a biochem course sometime). Let people make their own decisions about ingredients. Don't add to the anti-science movement.

• cherryjubilee

• Canada

• 3/22/2017

Can someone at Epicurious please respond to these awful reviews. The recipe sounds absolutely delicious but I don't want to waste my time and money if it's really that bad.

• moosegil

• Boston, MA

• 3/20/2017

Basically a bad recipe, don't try to make this! Batter isn't even batter, it's super dry and doesn't have a lot of flavor despite lovely ingredients...

• kakje

• 4/5/2016

Found this recipe somewhere else and it says the 1 1/4 tsp almond flour or 1 1/4 c almonds blitzed into flour... (In addition to the 1c bitter and 1c honey). That difference would make anything dry! Did not try this recipe

• d_holmes

• 3/27/2016