Ricotta and coconut torta

all details

Coconut - desiccated, flaked, chipped and in strands - I've seen and used, but coconut flour is new to me. It has none of the sticky gluten associated with the wheat flours so care must be taken when substituting and binding agents such as arrowroot or egg should be considered. Replacing up to 30 per cent of wheat flour in a recipe with coconut flour should have little bearing on the final outcome apart from added texture and the flavour of coconut.

Ricotta and coconut torta
Photo: Quentin Jones

Ingredients

  • 1kg fresh ricotta
  • 65g coconut flour
  • 165g caster sugar
  • 1 tsp vanilla essence
  • 1 tbsp unsalted butter
  • 15g coconut flour
  • 2 tbsp arrowroot
  • 2 tsp ground cardamom
  • 4 tbsp rosewater
  • 100ml cream

Method

In a bowl, combine the ricotta, coconut flour, sugar and vanilla and refrigerate for half an hour. Meanwhile, grease a 20cm cake tin with the butter and dust with the 15g of coconut flour.

Preheat oven to 165C.

Remove the ricotta mixture from the refrigerator and mix in the rest of the ingredients. Spoon the mixture into the cake tin, smoothing the surface with a spatula. Bake for 50 minutes. Cool the cake in the pan before removing it.

To serve

Serve with sprinkled brown sugar or caramelised sugar shards.

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  • Course - Dessert

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