Ricotta cakes with Macerated Fruit


150 gms ricotta

100 gms butter

100 gms caster sugar

3 free-range eggs

110 gms ground almonds

60 gms self-raising flour

few drops of vainilla extract

pinch of salt

zest and juice of 1 lemon

vegetable oil

vainilla ice-cream or whipped cream, to serve

For Macerated Fruit – You’ll need to start this one day earlier

6 dried figs, cut in half

3 tbsp golden raisins

6 pitted prunes, cut in half

1/2 cup of water

1/2 cup of caster sugar

1/2 vanilla pod, split in half

1 cinamon stick

1/2 cup of dessert wine


Whisk ricotta in a blender to break any lumps. Remove and set aside. Using the same blender, add butter and caster sugar, until sugar is dissolved. Add one egg at a time until well incorporated in the batter. Add the ricotta and blend for one minute.

Transfer ricotta mix into a bowl. Fold ground almonds and self-raising flour, followed by vainilla extract, salt, lemon zest and juice. Rest for one hour. Warm a pan over medium heat. Add 1 tsp of vegetable oil and use 2 tbsp of ricotta mix per cake. Repeat process until all the mixture is used.

For macerated fruit, place dried fruit in a bowl. In a saucepan, bring remaining ingredients to boil, simmer for one minute and tip over the dried fruit. Refrigerate overnight. Discard cinnamon stick and cainilla stick before serving.

Recipe from Andrew McConnell

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