This light and delicious dessert is a treat your whole family will enjoy!
LEMON, RICOTTA, YOGURT CAKE WITH CARROT PRESERVES
1 pound fresh ricotta cheese
1 cup Greek yogurt (plain)
1/4 cup all-purpose flour
1/4 cup sugar
1/4 cup honey
1 lemon (zested and reserved)
1 pod vanilla (cut in half lengthwise)
1/2 teaspoon salt
3 large eggs (beaten)
1/2 cup sliced almonds (lightly toasted)
1 cup carrots (grated)
1/2 cup water
1 cup sugar
1 orange (juice and zest)
2 cinnamon sticks
1 pod vanilla (reserved)
Preheat oven to 350ºF.
Lightly grease a 9-inch spring form pan with olive oil. Line the bottom with parchment paper, cut into a round to fit the pan. Grease the paper with a little more olive oil. Wrap the outside of the spring form pan with aluminum foil.
In an electric mixer fitted with a paddle attachment, add the ricotta and yogurt and mix until fluffy. Using the back of a paring knife, scrape the beans from the vanilla pod and add to the ricotta mixture. Reserve the vanilla pod. Add the flour, sugar, honey, lemon zest and salt, and beat until fluffy. Add the eggs, one at a time, until combined. Transfer batter to prepared pan. Place pan in a roasting pan. Pour hot water into the roasting pan, until it reaches about 1-inch up the side of the pan. Cover the whole roasting pan with aluminum foil. Bake for 45 minutes. Remove and let cake cool in pan for 10 minutes. Remove cake to refrigerator to cool for 2 hours.
Garnish cake with preserved carrots and toasted almonds.
For Preserved Carrots: In a medium saucepan, add water, sugar, orange juice, zest, cinnamon sticks and reserved vanilla pod. Bring to a boil, stirring to dissolve sugar. Add carrots, bring to a boil and cook for 30 minutes. Remove from heat, add the juice of half a lemon. Stir to combine. Let cool completely. Store in an airtight container in the refrigerator.
– Make the carrots ahead time! Make a big batch and use to top pound cake or even Greek yogurt!
– Make the cheesecake a day ahead!