Cardamom ricotta cake

Fairlady
Prep: 20 mins, Cooking: 40 mins
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A rich cake drenched in rose water syrup.

By Food24 May 04 2015
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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 Robertson's 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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