Name: Ricotta and poppy seed cake
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 8
Ingredients: Ricotta and Poppy Seed Cake; 100 gram butter, softened; 3/4 cup caster sugar; 3 eggs, separated; 300 gram ricotta; 1 tablespoon grated lemon zest; 1/2 cup plain flour; 2 teaspoon baking powder; 3 teaspoon poppy seeds; fresh berries to serve

Ricotta and poppy seed cake

A light but not overly sweetened cake including ricotta which adds that rich goodness needed to treat yourself.

Serves 8

Prep

25M

Cook

45M

Total

1H 10M

Ingredients

Ricotta and Poppy Seed Cake

100 gram butter, softened

3/4 cup caster sugar

3 eggs, separated

300 gram ricotta

1 tablespoon grated lemon zest

1/2 cup plain flour

2 teaspoon baking powder

3 teaspoon poppy seeds

fresh berries to serve

Method

Ricotta and Poppy Seed Cake

1.Preheat oven to 180°C. Lightly grease and flour a 20cm-round springform pan.

2.In a bowl, using an electric mixer, beat butter and sugar together until creamy. Add yolks, one at a time, beating well after each addition. Beat in ricotta and lemon zest until smooth. Fold in sifted combined flour and baking powder.

3.In a large clean bowl, using an electric mixer, beat egg whites until soft peaks form.

4.Gently fold into batter, then spoon into pan. Sprinkle top evenly with seeds.

5.Bake for 40-45 minutes until a skewer inserted into the centre comes out clean. Cool completely in pan, then serve in slices with fresh berries.