Rum Raisin, White Chocolate, Ricotta Cake
This cake was prepared from a Karen Martini recipe found in one of the Sydney weekend newspapers.
Preparation Time: 20 mins
Cooking Time: 1-1/4 hrs
Ingredients
- butter, for greasing, 100g (31/2 oz) freshly made white breadcrumbs, 160gms white chocolate roughly chopped,
- 100g honey, plus 3–4 tablespoons for glazing,
- 600g ricotta, 55g castor (superfine) sugar,
- 5 large free-range eggs,
- 200g thick plain yoghurt, 350g marscapone,
- 1 lemon, zest finely grated,
- 50mls dark rum
- 55g of raisins soaked in heated dark rum,
- thickened or whipped cream, to serve
Method
- Preheat the oven (convection, not fan-forced) to 170°C (350°F).
- grease the sides & base of a 26cm (101/2 inch) spring-form tin with butter & line with breadcrumbs.
- Process the ricotta & sugar in a large food processor until smooth.
- Add the eggs, one at a time, processing briefly after each addition.
- Add the honey, yoghurt, marscapone & lemon zest.
- Process until smooth, then add half the raisins & pulse once.
- Pour the mixture into the tin, sprinkle with the white chocolate & the rest of the raisins & mix by swirling with a skewer.
- Bake for 1 1/4 hours or until cooked.
- Cool to room temperature. warm the extra honey in a small saucepan over medium heat, then smooth over the tart to glaze.
- Dust with icing sugar & serve warm with cream.
