Helen Goh's Ricotta, Rum, and Raisin Cake: A Delightful Easter Treat
Helen Goh's ricotta, rum, and raisin cake offers a sophisticated twist on traditional desserts, perfect for the leisurely conclusion of an Easter meal. This cake combines the gentle aromas of orange and vanilla with the creamy texture of ricotta, creating a light and airy confection that is both indulgent and refreshing.
Key Ingredients and Flavor Profile
The cake is studded with rum-soaked raisins, which provide bursts of sweetness in every bite. For optimal results, soak the raisins overnight to allow them to plump up and absorb the rich flavors of dark rum. If time is limited, a quick microwave method can be used: heat the raisins and rum together for 20–30 seconds, then let them cool and soak.
The optional chocolate ganache glaze adds a decadent touch, but for a simpler or lighter version, a generous dusting of icing sugar works beautifully. Serve this cake with a small glass of grappa or another warming spirit to create a perfect ending to any festive gathering.
Step-by-Step Recipe Instructions
Preparation Time: 10 minutes, plus overnight soaking
Cooking Time: 1 hour, plus cooling
Serves: 8-10
Ingredients:
- 130g raisins
- 80ml dark rum
- 125g room-temperature unsalted butter, plus 10g extra, softened, for brushing
- 220g plain flour, plus extra for dusting
- 160g caster sugar
- Finely grated zest of 1 large orange
- Seeds from ½ vanilla pod
- 200g smooth ricotta
- 3 large eggs, at room temperature
- 3 tsp baking powder
- ¼ tsp fine sea salt
For the optional chocolate ganache glaze:
- 100g dark chocolate (60-70%), finely chopped
- 80ml double cream
Method:
- The day before baking, place the raisins in a screw-top jar, pour over the rum, seal tightly, and shake occasionally to ensure even plumping.
- On baking day, grease a 22-23cm bundt tin with the extra softened butter, dust lightly with flour, and tap out any excess.
- Preheat the oven to 185C (165C fan)/360F/gas 4½.
- In a stand mixer with a paddle attachment, beat the butter, sugar, orange zest, and vanilla seeds on medium-high for about two minutes until pale and creamy.
- Reduce speed to medium-low, add the ricotta, and beat until just incorporated. Scrape down the bowl sides.
- Add the eggs one at a time, scraping the bowl after each addition. The mixture may appear curdled but will come together with dry ingredients.
- Sift in the flour, baking powder, and salt in stages, beating on low after each addition until just combined.
- Fold in the rum-soaked raisins and any remaining rum gently.
- Pour the batter into the prepared tin, level the surface, and bake for about 35 minutes until a skewer inserted comes out clean.
- Cool in the tin on a rack for 15–20 minutes, then turn out and cool completely.
- For the optional glaze, place chopped chocolate in a heatproof bowl. Heat cream until steaming, pour over chocolate, let sit for a minute, then stir until smooth. Cool slightly before pouring over the cake.
This recipe highlights the versatility of baking with ricotta and rum, making it a standout choice for Easter and other special occasions. The combination of flavors and textures ensures a memorable dessert experience.
