Name: Humongous lemon-and-ricotta tart
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 6 servings
Cuisine: Desserts & Baking
Ingredients: For the pastry: ,flour 180g,butter, softened 100g,icing sugar 6T,free-range egg yolk 1, ice-cold water 3 T, lemon juice asqueeze, For the filling: ,Woolworths Ayrshire ricotta 1 ¼cups,free-range eggs 2, almond essence 1t,sugar 50g, lemon juice 1T,lemon zest 2t, For the meringue: ,free-range egg whites 8, brown sugar 400g,For the pistachio shards: ,sugar 200 g,shelled pistachios, finely chopped 100g

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Difficulty Easy

Prep Time 40 minutes

Cooking Time 1 hour

Ingredients

170 g raisins
1 cup almond essence or Disaronno almond liqueur
225 g butter
250 g caster sugar
4 free-range eggs
470 g cake flour , sifted
2 t baking powder
8 ripe figs quartered
50 g almonds or slivered almonds
50 g pine nuts

Method

Preheat the oven to 190°C and grease a 23 cm cake tin. Soak the raisins in the almond liqueur for 30 minutes.

Beat the butter and sugar until pale and creamy. Add the eggs 1 at a time and mix well. Fold in the flour and baking powder. Drain the raisins and reserve the liquid.

Gently fold the raisins and figs into the batter, then pour into the tin. Sprinkle with the nuts.

Bake for 1 hour, or until a skewer inserted comes out clean. Remove from the oven and cool.

Cook’s note: Fold the raisin soaking liquid into mascarpone and serve with the cake. This cake is naturally dry.

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