Ricotta Cake With Honey and Cardamom Roasted Vegetables

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READY IN: 1hr 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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