Ricotta pudding cake

8
1 hour 45 minutes

Ingredients

Ricotta pudding cake

  • 100g of ground almonds, plus more to dust the tin
  • 300g of ricotta, fresh if you can get it and drained
  • 5 eggs
  • 120g of icing sugar, sifted
  • 30ml of orange blossom water
  • unsalted butter, to grease the tin
  • edible flowers, to decorate

Method

1
Preheat the oven to 150°C/gas mark 2 and liberally butter a 23cm springform cake tin or equivalent bundt tin, pudding or brioche mould. Dust the inside of the tin with ground almonds
2
Press the drained ricotta through a fine mesh sieve into a bowl to 'rice' it
3
In a separate bowl, whisk the eggs with the icing sugar until airy, light and pale yellow
4
Add the ground almonds, ricotta and orange blossom water and fold through gently to incorporate
5
Pour the batter into the tin. Set it on the middle shelf of the oven and bake for about an hour and a half, or until swollen and golden on top and cooked through (insert a skewer in the middle to check; the exact time will depend on the depth of the tin you are using)
6
Remove from the oven and allow to cool in the tin. Once at room temperature, carefully unmould onto a plate. Decorate with flowers and serve