Lemon Ricotta Cake



125g sultanas
250ml strong black tea
500g ricotta cheese
6 extra-large eggs, separated
125ml fresh cream
125g (145ml) Huletts Castor Sugar
zest and juice of 3 lemons
45ml Huletts Golden Syrup (to serve, optional)



  1. Preheat the oven to 180ºC.
  2. Line a 20cm diameter round pan with baking paper.
  3. Place the sultanas in a bowl and cover with the tea; allow to soak.
  4. Whip the egg whites until soft peaks form.
  5. Place the ricotta cheese, egg yolks, cream, sugar and lemon juice and zest into a large bowl and mix together.
  6. Drain the sultanas and add to the ricotta mixture before carefully folding in the egg whites.
  7. Pour the mixture into the prepared pan and bake for 40 minutes, place a layer of foil over the cake to stop it from burning and bake for a further 15 minutes. Test that the cake is firm by gently pressing the surface of the cake with finger before allowing to cool.
  8. In a bowl, mix the syrup with the juice of 1 lemon. Taste and add more lemon juice, if desired.
  9. Heat the lemon syrup in the microwave (3-5 seconds) and pour over the cake before serving.