Ricotta Cake with Honey and Cardamom Roasted Vegetables
Elevate your dessert game with this exquisite Ricotta Cake with Honey and Cardamom Roasted Vegetables, a stunning fusion of sweet and savory flavors. This tender, melt-in-your-mouth ricotta cake boasts a rich, creamy texture complemented by a delicate hint of vanilla. Paired with honey-drizzled roasted vegetables—like sweet carrots, earthy beets, and golden parsnips—tossed in warm cardamom, cinnamon, and fresh thyme, this unique recipe provides a showstopping contrast of caramelized sweetness and subtly spiced depth. Perfect for brunch, special gatherings, or an indulgent weeknight treat, this easy-to-follow recipe is a must-try for lovers of bold, innovative flavors. Dust the cake with powdered sugar and serve with a garnish of fresh thyme for a picture-perfect finish!
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Recipe Information
Ingredients
- 450 g Ricotta cheese
- 150 g Granulated sugar
- 200 g All-purpose flour
- 2 tsp Baking powder
- 0.5 tsp Salt
- 120 ml Unsalted butter, melted and slightly cooled
- 3 Eggs
- 1 tsp Vanilla extract
- 600 g Assorted vegetables (e.g., carrots, parsnips, beets, sweet potatoes), cut into bite-sized pieces
- 2 tbsp Olive oil
- 3 tbsp Honey
- 0.5 tsp Ground cardamom
- 0.5 tsp Ground cinnamon
- 1 tsp Fresh thyme leaves
- 1 tbsp Powdered sugar (optional for decoration)
Instructions
Preheat your oven to 180°C (350°F). Grease and line a 9-inch (23 cm) round cake tin with parchment paper.
In a mixing bowl, whisk together the ricotta cheese, granulated sugar, and melted butter until smooth.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In another bowl, sift together the all-purpose flour, baking powder, and salt. Gradually fold this into the wet mixture until just combined. Do not overmix.
Pour the batter into the prepared cake tin and smooth the top with a spatula. Bake in the preheated oven for 40-45 minutes or until a toothpick inserted in the center comes out clean.
While the cake bakes, prepare the roasted vegetables. Place the assorted vegetables on a baking sheet lined with parchment paper.
Drizzle the vegetables with olive oil and honey. Sprinkle with ground cardamom, ground cinnamon, and a pinch of salt. Toss everything to coat evenly.
Roast the vegetables in the oven alongside the cake (or separately if needed) for 30-35 minutes, stirring halfway through, until tender and caramelized.
Remove the cake from the oven and let it cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, optionally dust the cake with powdered sugar for decoration.
Serve slices of the ricotta cake alongside the honey and cardamom-roasted vegetables for a delightful balance of sweet and savory flavors. Garnish with fresh thyme leaves before serving.
Nutrition Facts
Calories |
3832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.4 g | 243% | |
| Saturated Fat | 101.1 g | 506% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1096 mg | 365% | |
| Sodium | 3001 mg | 130% | |
| Total Carbohydrate | 467.2 g | 170% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 238.8 g | ||
| Protein | 99.0 g | 198% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 2187 mg | 168% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 2761 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
