Poppy seed and ricotta cake with lemon curd

AT A GLANCE

  • Serves 10 people

  • 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
01   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).
02   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 (1-1ΒΌ hours), cool completely in tin, then serve with remaining lemon curd.
This recipe is from the October 2010 issue of Australian Gourmet Traveller.
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