Name: Cardamom ricotta cake
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: serving
Cuisine: Bake
Ingredients: 4 eggs; 160 g castor sugar; 1/2 cup fresh chillies 573; 200 g ricotta cheese crumbled; orange zest and juice; seeds from 10 cardamom pods, crushed; 1/2 tsp salt; 100 g breadcrumbs dried; 100 g almonds ground; 2 tsp Baking powder; 60 g sugar; 1/4 cup water; rose water essence; rose petals to serve; icing sugar to dust

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Ingredients (15)

4	eggs
160 g	castor sugar
1/2 cup	fresh chillies — 573
200 g	ricotta cheese — crumbled
	orange — zest and juice
	seeds — from 10 cardamom pods, crushed
1/2 tsp	salt
100 g	breadcrumbs — dried
100 g	almonds — ground
2 tsp	Baking powder

FOR THE ROSE WATER SYRUP:

60 g	sugar
1/4 cup	water
	rose water — essence
	rose petals — to serve
	icing sugar — to dust

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Method:

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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