Honey and Sultana Ricotta Cake (Greece)
- 1 cup sultanas
- 3 eggs
- 4 tablespoons sugar
- 2 heaped tablespoons plain flour
- 100g liquid honey (or any honey warmed slightly to liquid)
- zest of 1 lemon
- 250g ricotta cheese
- 1 cup thick yoghurt
- ¼ tsp ground cinnamon
- 1 tablespoon sugar, for sprinkling
Preheat the oven to 180°C.
Butter and flour a 25cm ovenproof round ceramic dish.
Toss the sultanas in a tablespoon of flour to coat. This stops them from sinking to the bottom of the cake batter mixture.
In a 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 mixed.
Lastly stir through the floured sultanas.
Pour into the prepared baking dish and bake to ‘wobble stage’ (i.e. set around the outside but with a slight wobble in the centre 6cms) and golden on top, about 30 minutes.
Serve warm or cold, sprinkled with extra sugar.
This honey-scented cake is the most divinely simple cake to make and is beautiful served with poached or grilled fruit.
Makes one 25cm cake
Vinoptima Noble Ormond Gewurztraminer 2007