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15 to 20 minutes

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Baked sweet potatoes with atchar yoghurt

Chickpea recipes

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Broccoli soup with olive oil rye flatbreads

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Orange and ricotta polenta cake with lime labneh

1½ hours

Orange and ricotta polenta cake with lime labneh

By Abigail Donnelly

Serves 8

Difficulty Easy

Prep Time 20 minutes, plus draining time

Cooking Time 1½ hours

Ingredients

For the lime labneh:

3 cups plain yoghurt
½ t salt
1 t lime zest

For the orange and ricotta polenta cake:

90 g golden sultanas
4 T orange liqueur
500 g fresh ricotta
500 g caster sugar
450 g polenta
1 t nutmeg, grated
1 t orange zest
½ t vanilla extract
40 g butter, chilled
3 T pine nut, toasted

Method

To make the labneh, combine the yoghurt and salt and spoon the mixture onto a square of cheesecloth or muslin. Tie the corners together and chill, suspended over a bowl, overnight. Place the chilled yoghurt in a bowl and fold in the lime zest.

To make the orange and ricotta polenta cake, preheat the oven to 160°C. Soak the sultanas in the orange liqueur for 5 to 10 minutes, then drain.

Beat the ricotta with 3½ cups water until combined, then fold in the sugar, polenta, nutmeg, orange zest, vanilla extract and soaked sultanas.

Pour into a greased 25 cm circular nonstick cake tin and place on a drip tray. Cut the butter into small cubes and dot on the surface of the cake, then sprinkle over the pine nuts. Bake for 1½ hours or until slightly golden and set.

Serve with the lime labneh on the side.

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Orange and ricotta polenta cake with lime labneh

Orange and ricotta polenta cake with lime labneh

Ingredients

Method