Wednesday, October 13, 2010

Poppyseed & Ricotta Cake with Lemon Curd

I've been buying the 'Gourmet Traveller' magazines lately, instead of the 'Super Food Ideas' and the other magazines produced by supermarkets. The recipes seem to take more skill and sometimes require ingredients I've never heard of, making it slightly more exciting.
This time of year seems to be the quite time in my line of work, so I've been compiling all my good recipes and want to try a couple every week to keep me occupied!

You will need:
- 750g Firm Ricotta
- 250g Cream Cheese
-200g Caster Sugar
- 6 Eggs
- 400gm Condensed Milk
- 200g Poppy Seeds
- 250g Butter
-250g Caster Sugar (for Lemon Curd)
- 6 eggs (for Lemon Curd)
- Finely grated rind and juice of 6 Lemons.

For Lemon Curd, melt butter in a heat proof bowl placed over a saucepan of simmering water, add sugar and stir until dissolved, add eggs, stir to combine, then add lemon rind and juice and stir continuously until thick and smooth. Strain through a coarse sieve into a bowl, cover closely with plastic wrap and refrigerate until set (1-2 hours)

Meanwhile, preheat over to 160c. Beat ricotta and cream cheese in an electric mixer until very smooth. Add sugar, beat to combine, then add eggs, one at a time, beating well after each addition. Add condensed milk, poppy seeds and 400g lemon curd, mix to combine. Pour into a buttered and floured 26cm springform pan, tap gentle to expel any air bubbles. Bake until just cooked through with a slight wobble (1 1/4 hours), cool completely in tin then serve with remaining lemon curd.

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