See Also: Honey, ricotta and raisin cake(recipes)
Orange and Honey Ricotta Pudding(recipes)
Ricotta with Baked Figs, Pistachio Walnut Honey(recipes)
Polenta and ricotta cake with dates and pecans(recipes)
Honey cake(recipes)
Honey and hazlenut cake(recipes)
Hanukkah Honey Cake(recipes)
Honey & Coconut Cake(recipes)
Honey-Pecan Coffee Cake(recipes)
ricotta(dictionary)

Honey, ricotta and raisin cake (recipes)






Serves 12-14



Preparation time

1-2 hours



Cooking time

1 to 2 hours

















Ingredients



For the base250g/9oz water biscuits, crushed75g/2½oz demerara sugar125g/4½oz butter, meltedFor the topping 1kg/2¼lb ricotta6 free-range eggs100g/3½oz sugar100ml/3½fl oz honey200g/7oz pistachios, shells removed, lightly crushed 200g/7oz golden raisinsFor the sauce 100ml/3½fl oz honey100g/3½oz pistachiosGreek-style yoghurt, to serve



Method



1. Preheat the oven to 180C/350F/Gas 4.2. For the base, mix the water biscuits, sugar and melted butter together in a bowl, then press the mixture into the base of a 25cm/10in springform cake tin.3. For the topping, beat the ricotta, eggs, sugar and honey together in a bowl.4. Fold in the crushed pistachios and golden raisins, then spoon the topping mixture onto the base.5. Transfer to the oven and bake for an hour, or until set and lightly golden-brown. Remove from the oven and allow to cool completely.6. For the sauce, place the honey and pistachios into a pan and heat gently to warm through.7. To serve, slice the cake into wedges, pour over the sauce and serve with thick Greek-style yoghurt.