When I lived in rural Tasmania for two years, I had the great fortune of living for part of that time on an organic sheep dairy. Owned by my dear mate Nicole Gilliver, her mother Diane Rae and their amazing family, Grandvewe Cheeses is situated in Birchs Bay, located an hour south of Hobart overlooking Bruny Island.
One of the perks of being mates with a cheesemaker...is obviously access to cheesy delights...including recently, a huge wedge of sheep milk ricotta. With zero preservatives, the shelf life of produce like this is extremely short, and without wanting to waste it, I decided to bake what I didn't use into a ricotta cake. Add to this a couple of tablespoons of my mother in law's excellent home grown cumquat and blood orange marmalade, this cake was made with a whole lotta love.
It's a not-too-sweet, citrusy slice is great as an afternoon tea accompaniment and is even better served with a dollop of yoghurt or creme fraiche.
250g fresh ricotta
2/3 cups caster sugar
2 large organic eggs
100g butter, melted
Zest and juice of 2 lemons
1/4 cup orange juice
1/4 cup almond meal
1 1/2 cups self raising flour, sifted
1 pinch salt
1 tsp ground cinnamon
2 tbs marmalade
Icing sugar, for dusting
Greek yoghurt or creme fraiche, to serve
Preheat an oven to 180c. In a food processor, add the ricotta, sugar and eggs and blitz until smooth. Pour in the butter, lemon zest, lemon juice and orange juice and pulse again, to combine. In a clean mixing bowl, add the almond meal, flour, salt and cinnamon and stir to combine. Gently fold the dry ingredients into the wet ingredients, about a third at a time, until combined.
Line a 20cm spring form tin with baking paper and pour the batter into the tin. Shake to level and then carefully swirl in the marmalade, then even out the top. Bake for 35-40 minutes or until a skewer inserted into the centre comes out clean. Allow to cool for 10 minutes before releasing the cake from the springform, and rest on a rack until cool. Dust with icing sugar and serve with yoghurt or creme fraiche.