Simmer sweet raisins in coffee and rum, then fold the pureed mixture through a ricotta batter. Eat it with a dollop of yoghurt and an espresso.
Ingredients
- 145g (3/4 cup) raisins
- 60ml (1/4 cup) freshly brewed espresso
- 2 tablespoons dark rum
- 700g fresh ricotta
- 150g low-fat Greek yoghurt, plus extra, to serve
- 120g rapadura sugar or panela sugar
- 35g (1/3 cup) dark cocoa powder, sifted, plus extra, to dust
- 2 tablespoons gluten-free cornflour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla bean paste
- 3 eggs
Method
- Step 1Preheat oven to 150C/130C fan forced. Grease base and side of a 22cm (base measurement) springform cake pan and line with baking paper.
- Step 2Place raisins, espresso and rum in a small saucepan over medium-low heat. Simmer, stirring occasionally, for 4 minutes or until liquid has evaporated. Cool.
- Step 3Process the raisin mixture until finely chopped. Add the ricotta, yoghurt, sugar, cocoa, cornflour, cinnamon and vanilla. Process until smooth, scraping down sides occasionally. Add eggs, one at a time, processing until just combined. Pour into the prepared pan.
- Step 4Bake for 50 minutes to 1 hour or until just set around the edges with a slight wobble in the centre. Cool in oven, with door ajar, for 30 minutes. Transfer pan to a wire rack to cool completely. Place in the fridge for 3 hours to chill. Dust with extra cocoa powder and serve with extra yoghurt.
- High protein
- Low kilojoule
- Lower gi
Nutrition
832 kj
Energy
7g
Fat Total
4g
Saturated Fat
2g
Fibre
9g
Protein
22g
Carbs (total)
All nutrition values are per serve
- Author: Katrina Woodman
- Image credit: Jeremy Simons
- Publication: Taste Magazine
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