Recipe by Jono Fleming

Serve up the perfect end to the perfect meal – this cake tastes as good as it looks!

serves 8
p
reparation time 15 minutes
cooking time 40 minutes

3 eggs
220g (1 cup) caster sugar
1 tsp vanilla bean paste
80ml (⅓ cup) extra virgin olive oil
60ml (¼ cup) Marsala
200g fresh full-cream ricotta
250g (1⅔ cups) self-raising flour, sifted
200g fresh full-cream ricotta, extra, to serve
Fresh figs, quartered, to serve
Edible flowers (optional)

Glaze
2 tbsp balsamic vinegar
60ml (¼ cup) Marsala
55g (¼ cup) caster sugar

1. Preheat oven to 180°C. Grease a 20cm square cake pan with oil. Line base and sides with baking paper.

2. Use an electric mixer to beat the eggs, sugar and vanilla in a bowl for 5 minutes or until pale and fluffy. Stir in the oil, Marsala and ricotta until just combined. Gently stir in flour until just combined.

3. Pour batter into prepared pan. Bake for 35-40 minutes or until a skewer inserted in the centre comes out clean. Cool for 20 minutes in the pan before turning out onto a wire rack to cool completely.

4. Meanwhile, for the glaze, combine all the ingredients in a small saucepan over medium heat. Stir to dissolve sugar. Bring to the boil, then simmer for 4 minutes or until thickened. Cool.

5. To serve, slice cake. Dollop a little extra ricotta on each slice. Drizzle with glaze. Top with the fig and flowers.