ITALIAN POLENTA , RAISIN AND RICOTTA CAKE ..

Trust me, you are going to love this cake.... Ingredients....150gm of raisins, 3tbs of Apera cream sherry, 200gm of polenta, 1 and 1/3rd cups of self raising flour, 1 heaped tsp of baking powder, 250gm of castor sugar, 1 cup of ricotta cheese, 100gm of butter/ marg ( melted), 175ml of warm water. Preheat your oven to 180 deg C. Lightly grease and line a 20 cm x 10 cm loaf pan with a light sprinkle of polenta. Place the raisins in a small saucepan with the Apera and heat gently for 3-4 minutes until plumped up. Set aside to cool. In the bowl of your electric mixer, combine the flour baking powder, sugar, melted butter/ marg and water. Beat until well combined. Stir in the Apera and raisins. Spoon the mixture into the prepared pan. Bake for 70 minutes or until teasted with a skewer inseted comes out clean. Cool in the pan for 20 minutes and then remove from pan and cool completely on a wire rack. Serve with whipped cream or mascarpone.