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Poppy seed and ricotta cake with lemon curd

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

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Poppy seed and ricotta cake with lemon curd

Serves 10
Cooking Time Prep time 20 mins, cook 1 hr 20 mins (plus setting, cooling)
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 Australian Gourmet Traveller.

RECIPE The Pickled Sisters Cafe, Wahgunyah, Victoria PHOTOGRAPHY Vanessa Levis STYLING Vanessa Austin

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