Cake of the Week: Polenta and Ricotta Cake with Dates and Pecans

Posted on 18 Aug 2025 by Noreen Collins

Cake of the Week

Polenta and Ricotta Cake with Dates and Pecans

This week our cake is a little out of the ordinary - it’s Italian-inspired and perfect for when you want something simple but also a bit special.

What makes this cake so unique? First, there’s the texture. Polenta (cornmeal) gives it a slightly sandy, rustic crumb that feels different from any sponge cake and the creamy ricotta cheese keeps it beautifully moist. Amaretto liqueur adds warmth and a subtle almond flavour, and then the juicy dates folded through the mixture bring little bursts of sweetness.

This cake doesn’t just taste incredible—it’s also wonderfully easy to make. Nothing tricky, just simple steps using ingredients that work together. And here’s Delia's tip: it freezes really well, so you can bake two at once. That said, you’ll probably find it disappears so quickly that freezing won’t even be necessary!

See the recipe for Polenta and Ricotta Cake with Dates and Prunes.

What else can you make with Polenta?

If you don't want to buy a pack of polenta for just one recipe here are some ideas for you to try. Delia's quick and easy Grilled Polenta with Parma Ham and Melted Cheese makes a speedy lunch; if you want to coat fish, polenta makes great alternative to breadcrumbs, and a wonderful recipe from Mark Diacono's Vegetables book, Aubergines, Tomatoes, Polenta and Spiced Cream - his regular Monday night supper.