Date,ricotta and polenta cake

This is what was written in my cooking book from the women's weekley.
This is a perfect cake to serve at the end of a italian meal or with a cup of expresso , when friends drop in by late afternoon.
Well i didn't had both, no italian dinner or friends who dropped by late afternoon but still the cake was good.
I am sending this to Chandrika from Akshay Patra , she is hosting this months AFAM event Dates.

Ingridients....

Everything into a bog bowl :-)

Mixing


Adding the dates, nuts etc...

Spread half the cake mixture into the pan

Delicious ricotta filling with the orange rind...

Covering the remain cake mixture

Finished baking.

Ingridients.
1 cup /160gm finely chopped seeded dates
1/3 cup / 80 ml Orange Liqueur
1/2 cup / roasted and finley chopped walnuts
2 cups / 300 gm selfraising flour
1 tsp baking powder
2/3 cup /110 gm polenta
1 cup / 220 gm sugar
1 1/4 cup / 250 gm ricotta cheese
125 gm butter melted
3/4 cup / 180 ml water

Ricotta Filling
1 1/4 cup / 250 gm ricotta cheese
2 tbsp ornage liqueur
2 tbsp icing sugar
1 tbsp finley grated ornage rind

Method:
Preheat the oven 180°c. Greast deep 20cm round cake pan, line base and side with baking paper.
Combine and dates and liqueur in a small bowl and leave it for 15 minutes

Combine flour, baking powder, polenta, sugar, cheese, butter and the water in large bowl, beat on low speed with a electric mixer until just combined.
Beat on in medium speed untill the mixture change to a lighter colour then , using a wooden spoon stir in nuts and undrained date mixture.
Spread half of the cake mixture into the prepared pan, using a spartrula, spread ricotta filling over the pan mixture and then cover with remaining cake mixture.
Bake in a moderatley slow over for 1 hour.
Cool in a wire rack and serve the cake sprinkled with icing sugar optional