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Poppy seed and ricotta cake with lemon curd

Australian Gourmet Traveller recipe for poppy seed and ricotta cake with lemon curd by The Pickled Sisters Cafe in Wahgunyah, Victoria.
Poppy seed and ricotta cake with lemon curd

Poppy seed and ricotta cake with lemon curd

Vanessa Levis
10
20M
1H 20M
1H 40M

“I must tell you about a cake we had recently at The Pickled Sisters Cafe in Wahgunyah near Rutherglen in north-east Victoria. It was a poppy seed and ricotta cake and it was beautiful – light and not too sweet. Would you please be able to ask them for the recipe?” Mariana Kakos, via email

To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.

Ingredients

Lemon curd

Method

Main

1.For lemon curd, melt butter in a heatproof bowl placed over a saucepan of simmering water, add sugar and stir until dissolved (1-2 minutes), add eggs, stir to combine, then add lemon rind and juice and stir continuously until thick and smooth (2-3 minutes). Strain through a coarse sieve into a bowl, cover closely with plastic wrap and refrigerate until set (1-2 hours).
2.Meanwhile, preheat oven to 160C. Beat ricotta and cream cheese in an electric mixer until very smooth. Add sugar, beat to combine, then add eggs one at a time, beating well after each addition. Add condensed milk, poppy seeds and 400gm lemon curd, mix to combine, then pour into a buttered and floured 26cm-diameter springform pan and tap gently to expel any air bubbles. Bake until just cooked through with a slight wobble (1-1¼ hours), cool completely in tin, then serve with remaining lemon curd.

This recipe is from the October 2010 issue of .

Notes

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