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Poppy seed and ricotta cake with lemon curd

You'll need

750 gm firm ricotta 250 gm softened cream cheese 200 gm caster sugar 6 eggs 400 gm condensed milk 200 gm poppy seeds For dusting: plain flour   Lemon curd 250 gm butter, coarsely chopped 250 gm caster sugar 6 eggs, beaten Finely grated rind and juice of 6 lemons


  • 01
  • 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).
  • 02
  • 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 Australian Gourmet Traveller.

“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

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To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, 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.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

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