Wine match: Selaks Reserve Gisborne Waipara Gewurztraminer Riesling
I love this honey-scented cake because it is so easy to make and can be served warm, or made ahead and served at room temperature, paired with whatever fruits are in season.
1 cup sultanas
4 eggs
5 Tbs sugar
3 heaped Tbs plain flour
2 heaped Tbs liquid honey (or any honey warmed slightly to liquid)
Zest of one lemon
250 g ricotta cheese
1 cup thick yoghurt
½ tsp ground cinnamon
1 Tbs sugar, to serve
Method
Preheat the oven to 180°C.
Line a loose-bottomed cake tin with baking paper.
Toss the sultanas in ONE tablespoon of flour to coat. This stops them from sinking to the bottom of the cake batter mixture.
In a large bowl beat the eggs and sugar until pale, light and creamy.
Stir in the remaining flour, honey, lemon zest , ricotta, yoghurt and cinnamon. Stir until well combined. Lastly, stir through the floured sultanas.
Pour into the prepared the baking dish and bake for 30 – 40 minutes to ‘wobble stage’ (i.e. set around the outside but with a slight wobble in the centre) and golden on the top.
Serve warm or cold, sprinkled with extra sugar.
In Nici’s Italian Ricotta and Sultana Cake there is no list of ingredients.
Thank
Jan