Cornmeal Ricotta Cake with Balsamic Strawberry Reduction

2 pounds Ricotta Cheese, room temperature

4 Eggs

1 cup Sugar

Zest one Lemon

1/3 cup Cornmeal, plus 2 tablespoons

1/2 teaspoon Salt

1/2 cup Dried Cranberries

1/2 cup Sliced Almonds, optional

1 tablespoon Butter

Preheat the oven to 375 degrees F.  Butter and sprinkle two tablespoons of cornmeal on the bottom of a baking dish.

In a mixer, beat together sugar and eggs.  Add ricotta cheese, lemon zest, cornmeal, and salt.  Blend together until the mixture is smooth.  Add cranberries and almonds, and mix together.

Pour ricotta mixture over the buttered dish and place it in the oven.

Bake for 55-60 minutes.  Move the cake to a cooling rack and cool for 30 minutes.  Serve warm or cold.

Balsamic Strawberry Reduction Sauce

1/2 cup Balsamic Vinegar

1/8 cup Strawberry Jam

In a small sauce pan, add balsamic, strawberry jam, and whisk together.  Simmer for 10-15 minutes on low-medium heat, until mixture reduces by half.  Cool and serve with the cake.

Serves 6-8