Chef's Recipes

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.

  • 20 mins preparation
  • 1 hr 20 mins cooking plus setting, cooling
  • Serves 10
  • Print
Poppy seed and ricotta cake with lemon curd
“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.


  • 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


  • 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 .