Ricotta Cake With Honey And Cardamom Roasted Vegetables Food

RICOTTA CAKE WITH HONEY AND CARDAMOM ROASTED VEGETABLES

Steps:

• Heat oven to 190°C.
• Mix the cardamom, honey, olive oil and seasoning if desired in a large bowl.
• Add the peppers, aubergine and courgette and mix to coat in the dressing.
• Spread the vegetables on a roasting tray in a single layer and bake for 1 hour.
• To make the cake mix the garlic, ricotta and pecorino cheeses reserving a handful of the pecorino. Season with the nutmeg and salt and pepper.
• Turn the cheese mixture into a greased 23cm round springform tin. Smooth the top and sprinkle with the remaining pecorino.
• Bake for 30 mins until firm and golden brown.
• Remove from the tin onto a serving plate and top with the vegetables. Serve immediately.

RICOTTA CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Prepare the cake according to the directions on the package.
• In a medium bowl, combine ricotta, sugar, eggs and vanilla. Mix until smooth. Drop by spoonfuls on top of uncooked cake.
• Bake at 350 degrees F (175 degrees C) for 1 1/2 hours, or until a toothpick inserted into the cake comes out clean. Sprinkle cooled cake with confectioners sugar. Keep refrigerated.

FRESH RICOTTA WITH RHUBARB, GINGER AND CARDAMOM

Steps:

• Put sugar, ginger, cardamom and 1 cup water in a nonreactive saucepan or skillet, and bring to a boil over medium-high heat. Turn heat to low and let syrup simmer for 5 minutes. Do not strain.
• Add rhubarb and stir to incorporate syrup, then continue to simmer for another 5 minutes or so. Set aside and let cool. (The rhubarb syrup can be made a day or two in advance, and becomes more intense.)
• Serve a large spoonful or wedge of ricotta on a small plate. Spoon at least 2 tablespoons of rhubarb sauce over the cheese. Garnish with pine nuts or pistachio, if using.