Nici Wickes’ Italian Ricotta and Sultana Dessert

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ricotta dessert

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


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.

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