Ingredients

Method

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

Ingredients

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.