Ingredients: Makes one 23 cm / 9 in cake
225 g/8 oz vermicelli
4 eggs, separated
200 g/7oz/scant 1 cup caster (superfine) sugar
225 g/8 oz Ricotta cheese
2.5 ml/0.5 tsp ground cinnamon
2.5 ml/0.5 tsp ground cloves
A pinch of salt
50 g/2 oz/0.5 cup plain (all-purpose) flour
50 g/2 oz raisins
45 ml/3 tbsp clear honey
Single (light) or double (heavy) cream to serve
Method:
Bring a large pan of water to the boil, add the pasta and boil for 2 minutes. Drain and rinse under cold water. Beat the egg yolks with the sugar until pale and fluffy. Beat in the Ricotta, cinnamon, cloves and salt, then fold in the flour. Stir in the raisins and pasta. Beat the egg whites until they form soft peaks, then fold into the cake mixture. Pour into a greased and lined 23 cm/9 in cake tin (pan) and bake in a preheated oven at 200°C/400°F/gas mark 6 for 1 hour until golden. Heat the honey gently and pour it over the warm cake. Serve warm with cream.
225 g/8 oz vermicelli
4 eggs, separated
200 g/7oz/scant 1 cup caster (superfine) sugar
225 g/8 oz Ricotta cheese
2.5 ml/0.5 tsp ground cinnamon
2.5 ml/0.5 tsp ground cloves
A pinch of salt
50 g/2 oz/0.5 cup plain (all-purpose) flour
50 g/2 oz raisins
45 ml/3 tbsp clear honey
Single (light) or double (heavy) cream to serve
Method:
Bring a large pan of water to the boil, add the pasta and boil for 2 minutes. Drain and rinse under cold water. Beat the egg yolks with the sugar until pale and fluffy. Beat in the Ricotta, cinnamon, cloves and salt, then fold in the flour. Stir in the raisins and pasta. Beat the egg whites until they form soft peaks, then fold into the cake mixture. Pour into a greased and lined 23 cm/9 in cake tin (pan) and bake in a preheated oven at 200°C/400°F/gas mark 6 for 1 hour until golden. Heat the honey gently and pour it over the warm cake. Serve warm with cream.
