Ricotta Cake With Honey and Cardamom Roasted Vegetables
- Reviews 2
Ready In: 1 hr 20 mins
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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off