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Spiced ricotta cake with coconut sumac granules

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“Chocolatey, creamy, sweet, spiced, decadent - what's not to love! The delicate earthiness and pronounced citrus notes of sumac pair perfectly with that fatty, rich cheese and rich chocolate base. The coconut crunch just makes it even more irresistible. Of course, you can top it with whatever you like - fresh fruit, more sumac or even black pepper! But don't use low fat cheese, whatever you do.”

Difficulty

Medium 👍
50
min.
Preparation
50
min.
Baking
720
min.
Resting

Ingredients

Pieces:-8+
250 g ricotta cheese
250 g mascarpone cheese
125 g golden caster sugar
½ tsp ground nutmeg
½ tsp turmeric
2 tsp sumac, seperated
cardamom pods
eggs
1 pinch salt
50 g coconut oil
40 g demarara sugar
zest of 1 lime
zest of 1/2 an orange
150 g salted butter
140 g plain flour
40 g unsweetened cocoa powder
2 tbsp caster sugar

Utensils

  • dough scraper (optional)
  • 3 bowls
  • plastic wrap
  • hand mixer with whisk attachment
  • mortar and pestle
  • rolling pin
  • springform pan
  • saucepan
  • spoon
  • whisk
  • Step 1/6

    Get started with the chocolate pastry. Preheat the oven to gas 4/180°C/160°C fan. Mix the flour and cocoa powder together. Add the butter, and rub it in using your fingers or a dough scraper. Stir in the sugar. Wrap in cling film, and put in the fridge whilst you get on with the filling.
    • 150 g salted butter
    • 140 g plain flour
    • 40 g unsweetened cocoa powder
    • 2 tbsp caster sugar
    • dough scraper (optional)
    • bowl
    • plastic wrap

    Get started with the chocolate pastry. Preheat the oven to gas 4/180°C/160°C fan. Mix the flour and cocoa powder together. Add the butter, and rub it in using your fingers or a dough scraper. Stir in the sugar. Wrap in cling film, and put in the fridge whilst you get on with the filling.

  • Step 2/6

    Using and electric whisk, whisk the ricotta and mascarpone together for 3 minutes. Add the eggs, one by one, adding the next egg after the previous has been fully incorporated. After you have added all the eggs, whisk for 5 minutes.
    • 250 g ricotta cheese
    • 250 g mascarpone cheese
    • eggs
    • hand mixer with whisk attachment
    • bowl

    Using and electric whisk, whisk the ricotta and mascarpone together for 3 minutes. Add the eggs, one by one, adding the next egg after the previous has been fully incorporated. After you have added all the eggs, whisk for 5 minutes.

  • Step 3/6

    Add the sugar, little by little, until fully incorporated and lump-free. Crack open the cardamom pods and grind the seeds in a pestle and mortar. Add it to the mixture, along with the nutmeg, tumeric and a tsp of the sumac, as well as the salt. Whisk for a further 2 minutes.
    • 125 g golden caster sugar
    • ½ tsp ground nutmeg
    • ½ tsp turmeric
    • 2 tsp sumac, seperated
    • cardamom pods
    • 1 pinch salt
    • mortar and pestle

    Add the sugar, little by little, until fully incorporated and lump-free. Crack open the cardamom pods and grind the seeds in a pestle and mortar. Add it to the mixture, along with the nutmeg, tumeric and a tsp of the sumac, as well as the salt. Whisk for a further 2 minutes.

  • Step 4/6

    Roll out the pastry and transfer to a lined springform pan. If this is difficult, just press it evenly into the pan, being careful not to overwork it. Bake for 25-30 minutes. Set aside to cool. When it comes out of the oven it may be soft, but it will harden as it cools.
    • rolling pin
    • springform pan

    Roll out the pastry and transfer to a lined springform pan. If this is difficult, just press it evenly into the pan, being careful not to overwork it. Bake for 25-30 minutes. Set aside to cool. When it comes out of the oven it may be soft, but it will harden as it cools.

  • Step 5/6

    Melt the coconut oil in a saucepan over a medium low heat. Add the sugar, and switch to using a whisk. Bring to a gentle simmer and keep whisking until the sugar forms clumps - the coconut oil should be separated from the sugar. Stir through the tsp remaining sumac and citrus zest. Set aside to cool for around 30 minutes until the coconut oil is mostly hardened. Once it is, give it a stir to incorporate everything together and place in the fridge until use.
    • 50 g coconut oil
    • 40 g demarara sugar
    • zest of 1 lime
    • zest of 1/2 an orange
    • saucepan
    • spoon
    • bowl
    • whisk

    Melt the coconut oil in a saucepan over a medium low heat. Add the sugar, and switch to using a whisk. Bring to a gentle simmer and keep whisking until the sugar forms clumps - the coconut oil should be separated from the sugar. Stir through the tsp remaining sumac and citrus zest. Set aside to cool for around 30 minutes until the coconut oil is mostly hardened. Once it is, give it a stir to incorporate everything together and place in the fridge until use.

  • Step 6/6

    Meanwhile, pour the ricotta mixture over the cooled base. Bake in the oven for 40-50 minutes, or until lightly golden. It should jiggle in the pan when shaken. Let cool in the oven for a few hours until warm to touch, then remove from the oven and leave to cool overnight. Top with the coconut sumac granules - stir them again once out of the fridge, you may need a fork - and anything else you want, such as fresh fruit or even black pepper.

    Meanwhile, pour the ricotta mixture over the cooled base. Bake in the oven for 40-50 minutes, or until lightly golden. It should jiggle in the pan when shaken. Let cool in the oven for a few hours until warm to touch, then remove from the oven and leave to cool overnight. Top with the coconut sumac granules - stir them again once out of the fridge, you may need a fork - and anything else you want, such as fresh fruit or even black pepper.

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