Deliciously dense rum and raisin ricotta cake - Starts at 60
With rum and espresso soaked raisins mixed through a chocolate and ricotta base, this dish is absolutely jam-packed with mouthwatering flavours.
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Ingredients
- 145g (3/4 cup) raisins
- 60ml (1/4 cup) freshly brewed espresso
- 2 tablespoons dark rum
- 700g fresh ricotta
- 150g low-fat Greek yoghurt
- 120g rapadura sugar or panela sugar
- 35g (1/3 cup) dark cocoa powder, sifted, plus extra to dust
- 2 tablespoons gluten-free cornflour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla bean paste
- 3 eggs
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