This is a cake for the long, ambling tail-end of an Easter lunch. It’s gently scented with orange and vanilla, lightened by ricotta, and studded with rum-soaked raisins that bring bursts of sweetness to each slice. Ideally, they’d be soaked overnight to plump them into something luscious, but if time gets away from you, take a shortcut: put the raisins and rum in a microwave-safe bowl, zap for 20–30 seconds, then leave to cool and absorb. The chocolate glaze is optional; on days when you want something simpler (or lighter), a generous sifting of icing sugar is all this cake needs. Serve with a small glass of grappa or something similarly warming for a quietly perfect way to bring a feast to a close.
Ricotta, rum and raisin cake
Prep 10 min
Soak overnight
Cook 1 hr, plus cooling
Serves 8-10
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
The day before you want to bake the cake, put the raisins in a screw-top jar and pour over the rum. Seal tightly and give the jar a good shake whenever you pass it, so the raisins plump up evenly.
The next day, grease a 22-23cm bundt tin with the 10g softened butter, then dust lightly with flour, rotating the tin to coat the interior. Turn it upside down over the sink or bin, and tap firmly to remove the excess.
Heat the oven to 185C (165C fan)/360F/gas 4½. Put the butter, sugar, orange zest and vanilla seeds in the bowl of a stand mixer fitted with the paddle attachment, then beat on medium-high for about two minutes, until pale and creamy. Lower the speed to medium-low, add the ricotta and beat just to incorporate. Scrape down the sides of the bowl, then add the eggs one at a time, scraping down the sides and bottom of the bowl after each addition. The mixture may look a little curdled at this stage, but it will come together once the dry ingredients are added.
Sift the flour, baking powder and salt into the batter in three to four stages, beating on low after each addition until just combined. Turn off the machine, add the rum-soaked raisins (including any remaining rum), then fold through gently.
Scrape the batter into the prepared tin, level the surface, then bake for about 35 minutes, until a skewer inserted into the centre comes out clean. Cool the cake in its tin on a rack for 15–20 minutes, then turn out and leave to cool completely.
To make the optional glaze, put the chopped chocolate in a small heatproof bowl. Heat the cream in a small saucepan until just steaming, pour this over the chocolate, leave for a minute, then stir slowly until smooth and glossy. Leave the ganache to cool slightly, then pour it over the cooled cake.