POLENTA RICOTTA CAKE

Steps:

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