Better Homes and Gardens (Australia) - - Fabulous Food -

Prepa­ra­tion time 30 mins Cook­ing time 1 hour 10 mins Serves 8

150g fresh dates (about 10), pit­ted 80g but­ter, melted

200g fresh white bread­crumbs,

lightly toasted (see Cook’s tips) Zest of 2 lemons

500g fresh ri­cotta

50g caster sugar

5 free-range eggs

350g mas­car­pone

200g thick plain yo­ghurt

150g honey, plus 100g ex­tra

to driz­zle (op­tional)

2 tsp vanilla ex­tract

1 tsp ground cloves Sea-salt flakes

STEP 1 Pre­heat oven to 150°C fan­forced (170°C con­ven­tional). Line a 26cm spring­form tin with bak­ing pa­per.

STEP 2 Chop dates. Place in a bowl and add just enough boil­ing wa­ter to cover. Set aside for 10 min­utes to soften. Mix to a chunky paste.

STEP 3 Brush sides and base of lined tin gen­er­ously with melted but­ter.

STEP 4 Com­bine bread­crumbs and zest of 1 lemon in a bowl. Use to coat base and sides of tin gen­er­ously.

STEP 5 Put ri­cotta and sugar in a food pro­ces­sor. Process un­til smooth. Add eggs one at a time, puls­ing to com­bine.

STEP 6 Add mas­car­pone, yo­ghurt, honey, vanilla, cloves and re­main­ing lemon zest to the pro­ces­sor.

Pulse un­til well com­bined.

STEP 7 Pour mas­car­pone mix­ture into the pre­pared tin. Dol­lop date mix­ture over evenly.

STEP 8 Bake for 1 hour and 10 min­utes or un­til golden on top with a slight wob­ble in the cen­tre (see Cook’s tips). Al­low to cool and shrink away from the sides (this makes it eas­ier to re­move). STEP 9 Eat as is or gen­tly warm the ex­tra 100ml honey and driz­zle over the top. Sprin­kle the salt around out­side edges of the cake. Cut and serve.

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