Delicately flavoured with elderflowers, this delightful sweet tart – which takes its name from the Latin for elderflower, sambucus – is thought to be one of England’s earliest forms of cheesecake.
In fact, Sambocade can be traced back to the dinner table of medieval royalty. A recipe for the dessert appears in a 1390 cookbook belonging to the master chefs of Richard II, The Forme of Curry.
Original recipes instructed cooks to make their own cream cheese by straining milk curds for five hours, but for modern bakers with a little less time on their hands, ricotta does the trick nicely.
225g shortcrust pastry 4 eggs, separated 115g caster sugar 350g ricotta 85g breadcrumbs 3 clusters of fresh elderflowers or 1 tbsp elderflower cordial
Pre-heat the oven to 180°C. Line a deep 23cm baking tin with the pastry and bake blind.
In a bowl, cream together the egg yolks and sugar until almost white and shiny, then gradually add the ricotta, beating well after each addition until well blended. Stir in the breadcrumbs.
If you’re using fresh elderflowers, remove the flowers from the stems. Stir the flowers, or elderflower cordial, into the cheese mixture.
In a separate bowl, whisk the egg whites until shiny and stiff, then fold into the main mixture. Spoon into the pre-baked pastry case.
Bake in the oven for about 45 minutes or until golden brown.
Serve warm or at room temperature with cream or creme fraiche.
“A great excuse to go elderflower picking”
Difficulty: 4/10 Time: 1.5 hrs
Recipe sourced from cookitsimply.com
Every issue, picture editor Samantha Nott brings you a recipe from the past. This month it’s a 14th-century cheesecake made by the chefs of Richard II