Cardamom ricotta cake

Recipe from: 29 July 2015
recipes, bake, cake

Ingredients 16
Servings 0
Minutes 00:20
  • 4
    eggs
  • 160
    g
    castor sugar
  • 1/2
    cup
    olive oil
  • 200
    g
    ricotta cheese, crumbled
  • juice and grated zest of 1 orange
  • seeds of 10 cardamom pods, crushed
  • 1/2
    tsp
    salt
  • 100
    g
    dried breadcrumbs
  • 100
    g
    ground almonds
  • 2
    tsp
    baking powder
  • FOR THE ROSE WATER SYRUP:
  • 60
    g
    sugar
  • 1/4
    cup
    water
  • rose water essence
  • fresh rose petals to serve
  • icing sugar to dust
 

Method

00:20
 

Preheat the oven to 180ºC.

Grease and line a 20 x 20cm square baking tin.
Place the eggs, castor sugar and olive oil in a bowl; whisk for 2 minutes.

Add the ricotta, orange juice and zest, crushed cardamom seeds and salt; stir to combine.

In a bowl, sift together the dry ingredients and fold into the wet ingredients. Pour the batter into the prepared tin; bake for 30–40 minutes.

For the syrup
Place the sugar and water in a small pot, stir to dissolve the sugar. Increase the heat and bring to a boil, boiling for a minute before adding the rose water. Allow the syrup to cool slightly.

Prick the cake all over with a skewer and pour over the syrup; allow to cool.

To serve

Cut the cake into squares, garnish with rose petals and dust with icing sugar.

Words: Justine Kiggen,
Fairlady

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Read more on: bake  |  cake  |  recipes
 

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