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Ricotta Cake with Passion Seeds

From Bradford Thompson, the Phoenician Restaurant
/ Source: TODAY


  • 2 lbs. fresh ricotta
  • 1 cup sugar
  • 6 oz. candied lemon (see recipe for directions)
  • 6 egg yolks
  • ¾ cups flour
  • 6 egg whites

For the passion seeds

  • 1 cup water
  • ½ cup sugar
  • 1 vanilla bean (split)
  • 2 passion fruits (remove seeds and save pulp)

DIRECTIONS Purèe ricotta and ¾ cups sugar until smooth. Mix candied lemon and yolks. Mix the ricotta, sugar, candied lemons and yolks together. Fold in flour until smooth. Whip egg whites with 1 cup sugar to form stiff peaks. Fold egg whites into mixture until just combined.

Butter and flour a 10” spring foam pan, pour batter in and bake for 35-40 minutes. The cake should be lightly golden at the top and when a toothpick is inserted it will come out clean. After the cake has cooled, un-mold it onto a plate.

To prepare the passion seeds, scoop out four passion fruit seeds into a bowl. Make a simple syrup with the water, sugar and vanilla bean, then simmer for five minutes and strain. Add puréed passion fruit pulp to the syrup and two tablespoons of this mixture to the seeds. Spoon the mixture over the ricotta cake.