Ricotta cakes with passionfruit

  • 10 mins preparation
  • 16 mins cooking
  • Serves 4
  • Print


Ricotta cakes with passionfruit
  • 1 1/3 cup (340g) fresh ricotta
  • 1/2 cup (125ml) milk
  • 3 eggs, separated
  • 3/4 cup (105g) plain flour
  • 1 teaspoon baking powder
  • 1/4 cup (55g) caster sugar
  • 1 tablespoon vegetable oil
  • 1/2 cup passionfruit pulp
  • sliced banana, to serve


Ricotta cakes with passionfruit
  • 1
    Combine 1 cup ricotta, milk and egg yolks in a bowl. Sift in plain flour and baking powder. Lightly fold together.
  • 2
    Whisk egg whites in a clean, dry bowl until soft peaks form. Gradually whisk in 2tbsp sugar. Gently fold egg whites through ricotta mixture, until just combined. Mix together remaining ricotta and 1tbsp sugar, until smooth. Set aside.
  • 3
    Heat oil in a non-stick frying pan on medium. Wipe out excess oil with paper towel. Cook 1/4 cup measures of batter on low heat, 2 minutes each side, until golden and cooked through. Keep warm. Repeat with remaining batter.
  • 4
    Meanwhile, combine passionfruit pulp with remaining sugar. To serve, stack ricotta cakes on a warm plate. Top with reserved ricotta, passionfruit and banana, if you like.

More From Women's Weekly Food