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Ingredients
- 1kg fresh ricotta
- 65g coconut flour
- 165g caster sugar
- 1 tsp vanilla essence
- 1 tbsp unsalted butter
- 15g coconut flour
- 2 tbsp arrowroot
- 2 tsp ground cardamom
- 4 tbsp rosewater
- 100ml cream
Method
In a bowl, combine the ricotta, coconut flour, sugar and vanilla and refrigerate for half an hour. Meanwhile, grease a 20cm cake tin with the butter and dust with the 15g of coconut flour.
Preheat oven to 165C.
Remove the ricotta mixture from the refrigerator and mix in the rest of the ingredients. Spoon the mixture into the cake tin, smoothing the surface with a spatula. Bake for 50 minutes. Cool the cake in the pan before removing it.
To serve
Serve with sprinkled brown sugar or caramelised sugar shards.
