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Mango, Polenta & Ricotta Cake with Lime Butter Cream.

Mango, Polenta & Ricotta Cake with Lime Butter, ricotta & polenta cake

As many of you know, I have been extremely fortunate to have another amazing trip come into my field of vision. This time to Orvieto, central Italy. So excited! ricotta & polenta cake

I have never been to this part of Italy before, & my clever sister Carolyn, who takes Art Tours to Europe annually, tells me I simply MUST experience these treasures, (part of my life’s education, you understand :))mango ricotta & polenta cake

She is teaching this creative group of intrepid travellers the skills to produce a personal journal of their trip. Full of immediate emotion, mementoes, recollections & connections otherwise perhaps forgotten. A lasting keepsake, maybe a fond legacy for future generations.

Probably complete with coffee cup rings, stuck-in entry tickets, snippets & scribbles, splashes of paint & pencils, all of which will tell the tale….

mango ricotta & polenta cake

At least mine will be like that :))

Of course, as you would expect, it will be a foodie journal, mixed up with other yummy memories yet to be played.

And I’ve heard a secret whisper that I will be able to help cook traditional Italian food in an ancient country kitchen, on many occasions!!!! Omg, sensational!!mango ricotta & polenta cake

Imagine that….the participation, the instruction, the ambience, the fixtures, the people, the passion & the warmth!!!! I will be like a fly on the wall watching, absorbing, pinching myself. So stoked….

But I digress….lol :))mango ricotta & polenta cake

In order for me to have a clue about getting even a glimpse of this amazingness down on paper, I attended a 2 day Art Journalling Workshop over the weekend.

It was awesome, such fun, such sharing…quite therapeutic at the same time.

And all levels welcome…that’s me :))mango ricotta & polenta cake

My culinary contribution to these 2 chock-full days of talented embellishment, was morning tea for all….a couple of luscious gluten-free cakes.

Day 1 we had a Mango, Polenta & Ricotta Cake with Lime Butter Cream. This was an experiment, & the group graciously agreed to be my guinea pigs… All is well. A repeat performance has been ricotta & polenta cake

This recipe was inspired with thanks, by Nadine Abensur, (vegetarian chef) & adapted to ingredients we had on hand….

Day 2 was Ginger, Date & Walnut Cake with Butterscotch Sauce & Ginger Bears :)) Pretty well gobbled up with expressive satisfaction as well.ginger date & walnut cake

Our recipe for Mango, Polenta & Ricotta Cake with Lime Butter Cream:

  • 100g polenta (not instant)
  • 300g ricotta
  • grated zest of 3 limes (or any citrus)
  • 120g softened butter
  • 1 cup castor sugar
  • 3 eggs
  • 200g SR flour (we used gluten free)
  • 1/2 tspn bi-carb soda
  • 400g frozen mangoes (or 2 fresh mangoes) small cheeks

Combine ricotta, zest & polenta in bowl, put aside & let soften.

Preheat oven 180*

Line 23cm springform tin.

Beat butter & sugar til pale. Add eggs one at a time, making sure well beaten between each one.

Sift flour & bi-carb, fold gently into butter.

Then fold in ricotta & polenta mixture, & finally chopped mango.

Pour into tin, bake about 45-55 mins. Check with skewer…

Let cool 10 mins. before turning ricotta & polenta cake

Nadine served hers with a gorgeous looking mango & passionfruit topping, piled high. And lime mascarpone.

But in our freezer was plenty of lime butter…our tree seems to fruit endlessly :))citrus butter

So, on a double boiler, we just added about 400g of the lime butter, some more zest & a splash of cream, & whisked until a little thickish. It complimented the cake perfectly!

Have a go at making it….it’s delicious! Or better still, come to Orvieto with us & I will make it for you :)) OR carolyn@sheatherart.comginger date & walnut cake




  1. Wow! What a great opportunity you have to visit such a neat part of Italy! I can’t say I’m not jealous 🙂 This Mango, Polenta & Ricotta Cake sounds divine!
    I am so glad we got connected.

    • Oh thanks Suzy :)) See I was right, you are gorgeous….
      I know, I am so blessed, & excited!
      This time last year I spent 3 month in a palazzo in Sicily cooking & staying with the Duke & Duchess!!!
      Great stuff to write about. I need it to remember the details…lol.
      So looking forward to playing with you.
      Ciao bella xx

  2. This sounds like a marvelous trip and I’m so filled with envy! I’m thrilled that you’ll be able to not only go but cook in an Italian kitchen.

    • yes Maureen, thankyou. I know you would appreciate that cooking in those kitchens is the most exciting carrot for me…so pumped!
      And thanks also for introducing me to the lovely Suzy from The Mediterranean Dish, beautiful work :))

  3. Delicious! So happy to be part of this cake lol.

  4. Cute :)) You know it was my pleasure…& I am delighted to be a part of your enlightened art teaching!
    Can’t wait for Orvieto in September!!!

  5. This cake is one of a kind, I am blown away by the flavor combo, and being such a huge mango fan, I just have to make it!

    • Thanks so much Katalina. It really is an unusual combination of flavours.
      And it really responds well to the addition of the sauce, whatever kind you decide to compliment it with.
      Have fun & enjoy the prize :))

  6. Sounds Devine. Wish I was going to taste it in Orvieto.

    • lol…me too Jen. Why don’t you?
      You know how much fun it will be…& what learning we will get, both historically & artistically,
      (not to mention gastronomically. And then there’s the wine…:))

  7. You are a very talented woman…. The cake looks divine & I wish I could come on the trip x

    • Me too Kel, it will be so stimulating! On all levels….
      And thank you for your kind words :)) xx

  8. I’m Italian but I never tried some cake like that and was so delicious

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