Poppy Seed and Ricotta Cake with Lemon Curd Recipe
Australian Gourmet Traveller recipe for poppy seed and ricotta cake with lemon curd by The Pickled Sisters Cafe in Wahgunyah, Victoria.
Ingredients
- 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
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