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Ricotta Cakes

Ricotta Cakes

INGREDIENTS

750g Ricotta
6 eggs
3 tablespoons cornflour
½ cup Marsala (or Cointreau)
1/3 cup sultanas
1 ¼ cups caster sugar

METHOD

Preheat oven to 160◦c

Put Marsala & sultanas into a small saucepan over low heat and simmer for 5 minutes. Set aside to cool.

Place ricotta, eggs, cornflour and sugar in a food processor and process until smooth. Stir in the sultana mixture.

Pour mixture into 12x ½ cup capacity greased non- stick muffin tins, filling them to the top.

Bake 30-35 minutes or until firm. Leave to cool in tin

 

Thank you to Kath Butler & Geoff Savage for this delicious recipe!

Link to PDF file