A Perfect Way to End an Easter Feast
This cake is the ideal way to wrap up a long, leisurely Easter lunch. It’s delicately scented with orange and vanilla, made light by ricotta, and filled with rum-soaked raisins that offer bursts of sweetness in every slice. While it’s best to soak the raisins overnight for maximum flavor, there’s a quick alternative if time is limited. Simply place the raisins and rum in a microwave-safe bowl, heat for 20–30 seconds, then let them cool and absorb the liquid.
The chocolate glaze is optional, making this cake a great choice for those who prefer something simpler or lighter. A generous dusting of icing sugar is all that’s needed to finish it off. Serve it with a small glass of grappa or another warming drink for a quiet, perfect ending to a feast.
Ricotta, Rum and Raisin Cake
Prep Time
10 minutes
Soak Time
Overnight
Cook 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
Instructions
The day before you want to bake the cake, place the raisins in a screw-top jar and pour over the rum. Seal the jar tightly and shake it 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 lightly dust it with flour, rotating the tin to coat the interior. Turn it upside down over the sink or bin and tap firmly to remove any excess flour.
Preheat the oven to 185°C (165°C fan)/360°F/gas 4½. Put the butter, sugar, orange zest, and vanilla seeds in the bowl of a stand mixer fitted with the paddle attachment. 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 after each addition. The mixture may look slightly 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, and bake for about 35 minutes, until a skewer inserted into the center comes out clean. Cool the cake in its tin on a rack for 15–20 minutes, then turn it out and leave it 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, then pour it over the chocolate. Leave for a minute, then stir slowly until smooth and glossy. Let the ganache cool slightly, then pour it over the cooled cake.
A Sweet Conclusion
Whether you choose to add the chocolate glaze or simply dust the cake with icing sugar, this dessert is a delightful way to end a meal. Its combination of flavors—ricotta, orange, vanilla, and the sweet, boozy raisins—creates a unique and satisfying experience. Pair it with a warm drink like grappa for an even more enjoyable finale to your Easter celebrations.
