Helen Goh's Ricotta, Rum and Raisin Cake Recipe
This delightful ricotta, rum and raisin cake is an ideal choice for the leisurely conclusion of an Easter lunch. Gently infused with orange and vanilla, it offers a light texture thanks to the ricotta, while rum-soaked raisins provide bursts of sweetness in every slice. For optimal results, soak the raisins overnight to achieve a luscious plumpness, but if time is short, a quick microwave method can be used as a convenient alternative.
Preparation and Cooking Details
The cake requires 10 minutes of prep time, an overnight soaking period for the raisins, and 1 hour of baking, plus additional cooling. It serves 8 to 10 people, making it perfect for gatherings. The optional chocolate ganache glaze adds a rich finish, though a simple dusting of icing sugar works well for a lighter option.
Ingredients List
- 130g raisins
- 80ml dark rum
- 125g room-temperature unsalted butter, plus 10g extra, softened, for brushing
- 220g plain flour, plus extra for dusting
- 160g caster sugar
- Finely grated zest of 1 large orange
- Seeds from ½ vanilla pod
- 200g smooth ricotta
- 3 large eggs, at room temperature
- 3 tsp baking powder
- ¼ tsp fine sea salt
Optional Chocolate Ganache Glaze
- 100g dark chocolate (60-70%), finely chopped
- 80ml double cream
Step-by-Step Instructions
- Begin by soaking the raisins in rum overnight in a sealed jar, shaking occasionally to ensure even plumping. For a faster method, microwave the raisins and rum for 20–30 seconds, then allow to cool.
- Preheat the oven to 185C (165C fan)/360F/gas 4½. Grease a 22-23cm bundt tin with the extra softened butter and dust lightly with flour, tapping out any excess.
- In a stand mixer, beat the butter, sugar, orange zest, and vanilla seeds on medium-high for about two minutes until pale and creamy. Reduce speed to medium-low, add ricotta, and mix until incorporated.
- Add eggs one at a time, scraping the bowl after each addition. The mixture may appear curdled but will combine once dry ingredients are added.
- Sift in the flour, baking powder, and salt in stages, beating on low after each addition until just combined. Gently fold in the rum-soaked raisins and any remaining liquid.
- Transfer the batter to the prepared tin, level the surface, and bake for approximately 35 minutes, or until a skewer inserted into the centre comes out clean.
- Cool the cake in the tin on a rack for 15–20 minutes before turning out to cool completely.
- For the optional glaze, pour heated cream over chopped chocolate, let sit for a minute, then stir until smooth. Pour over the cooled cake once slightly cooled.
Serve this cake with a small glass of grappa or another warming spirit for a perfect end to a festive meal. Its balanced flavours and adaptable preparation make it a standout dessert for any occasion.
