Butternut-and-ricotta cake
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- Abigail Donnelly
- 4
- Easy
- Carb Conscious
- 10 minutes
- 30 minutes
- Allée Bleue Rosé 2013
Ingredients
- 500 g Woolworths diced butternut
- 4 free-range eggs
- 3 cups cream
- 250 g ricotta, broken into pieces
- 50 g Parmesan grated, plus extra to garnish
- sea salt and freshly ground black pepper, to taste
- salad, for serving
Cooking Instructions
Preheat the oven to 180°C. Grease a 20 cm springform cake tin.
Place the butternut in a microwaveable container with a little water, cover with clingwrap and microwave for 10–15 minutes, or until tender.
Whisk the eggs and cream in a large mixing bowl. Add the ricotta and Parmesan and season to taste.
Once the butternut is cooked, drain and mash with a fork to form a purée.
Line the bottom of the cake tin with the mashed butternut, then pour over the egg- and-cheese mixture. Place the cake tin on a baking tray to protect the mixture from leaking.
Bake for 20–30 minutes, or until the centre has just set. Remove from the oven and allow to cool slightly before removing from the tin.
Cut the tart into wedges and serve warm with extra grated Parmesan and a fresh salad.
Cook’s note: You can prepare this in a quiche or baking tin if you prefer.
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