DATE, RICOTTA AND HONEY TART
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
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.