Polenta Ricotta Cake

Directions

1. 1
   Pre heat oven to 180 C.
2. 2
   Brush 22 cm springform pan with melted butter.
3. 3
   Line base of tin with baking paper.
4. 4
   Soak currants and sultanas in Madeira for 15 minutes.
5. 5
   Place ricotta, sugar, polenta, milk, rind and juice in large mixing bowl.
6. 6
   Add soaked fruit and Madeira, combine with wooden spoon.
7. 7
   Pour batter into tin.
8. 8
   Bake 45 - 50 minutes or until skewer comes out clean.
9. 9
   Serve with whipped cream and fruit if desired.