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  • New Zealand Listener

    JOYFUL COOKING

    Jun 05, 2022 5 minutes

    This is the perfect mash-up of an Italian cheesecake and a soft crumb cake. It has a floral honey and fresh lemon flavour, while the polenta and poppy seeds add texture. It’s naturally gluten-free, sweetened only with honey, and magically manages to be moist without being heavy.

    UPSIDE-DOWN LEMON & RICOTTA CHEESECAKE

    150g butter, at room temperature, plus extra for greasing
    7 tbsp honey
    250g (1 cup) ricotta
    zest and juice of 1 large lemon
    4 medium free-range eggs, separated
    150g (1½ cups) almond flour
    50g (⅓ cup) coarse polenta
    1 tbsp poppy seeds
    1 tsp baking powder
    ½ tsp sea salt

    HONEY-LEMON SYRUP

    3 tbsp water
    4 tbsp honey
    juice of 1 large lemon
    1 small lemon, finely sliced

    Preheat the oven to 170°C and grease a 20cm springform cake tin.

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