Recipes For Food Lovers Including Cooking Tips At Foodlovers.co.nz Creamy Italian Ricotta and Sultana Dessert

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Nici Wickes’ Italian Ricotta and Sultana Dessert

Posted By Helen Jackson On July 24, 2013 @ 1:34 pm In Dessert Recipes,Recipes | 1 Comment

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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.

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