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White Choc Polenta Cake

Lemon, White Choc and Ricotta Polenta Cake with Caramel Sauce


An explosion of flavours all packed into a bundt cake – every bite is delicious.

  • Makes : 8-10 |

  • Prep Time : 1:15 hours |
  • Cook Time : 35 mins
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Ricotta Polenta Cake

1 C (250 ml/225 g) castor sugar
¾ C (180 ml) Westfalia Butter Flavoured Avocado Oil
1 C (250 ml/150 g) white chocolate, melted
3 large eggs
1⅔ C (410 ml/210 g) self-raising flour
½ C (125 ml/115 g) ricotta
¾ C (180 ml/120 g) polenta
2 Tbsp (30 ml) lemon juice
1 tsp (5 ml) vanilla essence


¼ C (60 ml) water
2 Tbsp (30 ml) tinned caramel
2 Tbsp (30 ml) lemon juice
1 Tbsp (15 ml) sugar
1 tsp (5 ml) vanilla essence

To Serve

¾ C (180 ml) cream, whipped
50 g peanut brittle, finely chopped

Ricotta Polenta Cake

Preheat the oven to 170 °C. Grease a 23 cm bundt cake tin with non-stick cooking spray.

Using an electric beater, beat the castor sugar and Westfalia Butter Flavoured Avocado Oil together for 5 minutes. Place the melted chocolate, eggs, flour, ricotta, polenta, lemon juice and vanilla into a food processor and blend until smooth.

Combine the blended chocolate mixture with the sugar and oil mixture and mix to combine.

Pour the mixture into the bundt tin, smooth the top and bake for 30-35 minutes or until a skewer comes out clean.

Allow the cake to cool in the tin for 10 minutes before turning it out onto a cooling rack.


Place all of the ingredients for the sauce into a small saucepan and simmer over medium heat for 1 minute. Using a hand blender, blend until smooth. Allow to cool.

To Serve

Pour the caramel sauce over the cake. Place the cream into a piping bag fitted with a large round nozzle and pipe dollops of cream on top of the cake. Scatter the peanut brittle over the cake. Slice and serve.

TIP: Leftover cake can be served for dessert by serving slices of cake with warm custard and vanilla ice cream.