Baked ricotta cakes with amaretti crust and Vin Santo-soaked fruit

AT A GLANCE

  • Serves 8 people

  • 1 kg ricotta
  • 400 gm caster sugar
  • 5 eggs
  • 2 egg yolks
  • 1 tbsp plain flour
  • 1 lemon, finely grated rind only
  • 1 tsp vanilla extract
  •  
  • Vin Santo-soaked fruit
  • 400 gm mixed dried fruit, such as blood plums, cherries, cranberries and apricots
  • 375 ml Vin Santo, or similar dessert wine
  • 110 gm (½ cup) white sugar
  •  
  • Amaretti crust
  • 200 gm digestive biscuits
  • 50 gm amaretti biscuits
  • 2 tbsp caster sugar
  • 90 gm butter, melted
01   For Vin Santo-soaked fruit, place dried fruit in a heatproof bowl. Combine wine and sugar in a small saucepan, bring to the boil, then pour over fruit and stand until plump (6hrs-overnight). Place 250ml soaking liquid into a small saucepan and cook over high heat until syrupy (10-12 minutes). Set aside. Drain reserved fruit (discard liquid). Set aside.
02   For amaretti crust, preheat oven to 170C. Process biscuits and sugar in a food processor until finely ground, add butter and process until combined. Divide among eight 10cm-diameter buttered and baking paper-lined springform pans. Press evenly into base, then bake until crisp (10-15 minutes). Remove from oven, set aside. Reduce heat to 125C.
03   Meanwhile, process ricotta and sugar in a food processor until smooth. With motor running, add eggs, yolks, flour, rind and vanilla extract and process until smooth. Divide among moulds, filling to 1cm below tops (there may be mixture left over). Bake until set (35-40 minutes). Cool completely and refrigerate before turning out. Serve with Vin Santo-soaked fruit and syrup.

Recipe:

LISA FEATHERBY

Photography:

CHRIS CHEN

Styling:

EMMA KNOWLES

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