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Honey Ricotta Cake with Sauteed Nectarines
Category: Desserts, Cakes
Serves:
Rating:
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Ingredients:
1 kg (2 lb 7 oz) ricotta 175 g (6 oz) mild honey seeds of 1 vanilla bean 60 ml (¼ cup) lemon juice 2 lemons, finely zested 4 eggs, lightly beaten 35 g (1 ¼ oz) flour ( I used cornflour) 2-3 nectarines, in 8 slices each 1 tbs butter
Directions:
Preheat the oven to 180°C (350°F). Grease a 18 cm (7 in) springform and dust with flour. Puree the ricotta in a food processor. Add the honey, vanilla bean seeds, lemon juice and zest, and eggs. Mix until well blended. Add the flourand pulse until just blended. Spoon the mixture into the prepared springform and bake for 1 hour or until lightly golden brown and somewhat soft in the middle. Turn off the oven, open the oven a tiny bit and allow the cake to cool in the oven. Chill the cake in the fridge before taking it out of the springform. Sautee the nectarines in the butter for 1-2 minutes. Serve at room temperature with the nectarines.