Flourless orange and ricotta polenta cake

Simple Too, p. 275

For some unknown reason, flourless citrus cakes win every popularity contest hands down. There is solid proof, in the form of end-of-day sales reports in our delis. Those lemon or orange cakes are always on top. This version has added ricotta, to make it creamier and a little more robust. It’s also the most simple of all ‘throw together’ cakes; there really is nothing to it. The barberries bring a tangy burst, but don’t worry if you don’t have any – chopped dried cranberries work well too, or you can just leave them out. Make ahead: The cake keeps well for up to 3 days, at room temperature. It actually gets better with time. Ingredients note: Use either fine quick-cook polenta or the more coarse kind here. Both work well: the coarse kind creates a more open, ‘nubbly’ texture that we love. It means the cake will dip a bit in the middle, but it’s a great look.