Ricotta Cake With Honey and Cardamom Roasted Vegetables
- Ready In:
- 1hr 20mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
-
For the cake
- 1 kg ricotta cheese
- 300 g pecorino cheese, grated
- 8 garlic cloves, crushed
- grated nutmeg
-
for the vegetables
- 12 cardamom pods, lightly crushed
- 2 tablespoons honey
- 2 tablespoons olive oil
- 2 red peppers, deseeded and sliced
- 2 yellow peppers, deseeded and sliced
- 2 large courgettes, cut into batons
- 1 aubergine, cut into 2 " x 1/2-inch batons
- 4 red onions, cut into wedges
directions
- 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.
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Reviews
-
Wow! I saw this 3.3.07) on your menu which featured on the Home Page today. I have a vegetarian daughter-in-law (700 km away) and I am always looking for a main dish which is not a veggie lasagna!! This looks great, and I'm going to save this to a cookbook. She's pregnant now, and I won't soon have to cook for her, but this I must keep. Think I'll print it as well! Thanks!!
RECIPE SUBMITTED BY
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How I rate...
5 stars - perfect, will make again without any changes.
4 stars - Liked it, will make again again but with changes.
3 stars - had to make major changes but got it to work.
2 stars - had to make major changes and it didn't work.
1 star - went terribly, a waste of time and ingredients, I cried, BF cried the cats cried you get the picture...