Wine match: Selaks Reserve Gisborne Waipara Gewurztraminer Riesling

 

I love this honey-scented cake because it is so easy to make and can be served warm, or made ahead and served at room temperature, paired with whatever fruits are in season.

Serves 6-8

YOU WILL NEED:

 - 1 cup sultanas
 - 4 eggs
 - 5 Tbs sugar
 - 3 heaped Tbs plain flour
 - 2 heaped Tbs liquid honey (or any honey warmed slightly to liquid)
 - Zest of one lemon
 - 250 g ricotta cheese
 - 1 cup thick yoghurt
 - ½ tsp ground cinnamon
 - 1 Tbs sugar, to serve 

WHAT TO DO: 

Preheat the oven to 180°C. 

Line a loose-bottomed cake tin with baking paper. 

Toss the sultanas in ONE tablespoon of flour to coat. This stops them from sinking to the bottom of the cake batter mixture.  

In a large bowl beat the eggs and sugar until pale, light and creamy. 

Stir in the remaining flour, honey, lemon zest , ricotta, yoghurt and cinnamon.  Stir until well combined.  Lastly, stir through the floured sultanas. 

Pour into the prepared the baking dish and bake for 30 – 40 minutes to ‘wobble stage’ (i.e. set around the outside but with a slight wobble in the centre) and golden on the top.

Serve warm or cold, sprinkled with extra sugar.