Ricotta cake with cardamom vegetables

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Mix the cardamom capsules, honey, olive oil and some salt and pepper in a large bowl. Clean, wash and cut the peppers into strips. Wash, clean and slice the zucchini and eggplant. Peel and quarter onions. Mix the vegetables well with the honey-oil mixture so that the vegetables are covered with the oil.

2. 2

   Distribute on a baking tray. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 60-70 minutes until the vegetables are soft and browned in places. Turn everything about twice. Peel garlic and chop roughly. Grate the pecorino. Mix ricotta, 125 g pecorino and garlic. Season to taste with salt, pepper and nutmeg. Put it into a lightly greased springform pan (20 cm Ø). Smooth it and sprinkle with the rest of the pecorino. Spread the vegetables on top and bake at the same temperature for about 30 minutes until the cake is firm and golden brown even in the middle (stick test).

3. 3

   Season to taste with salt, pepper and nutmeg. Put it into a lightly greased springform pan (20 cm Ø). Smooth it and sprinkle with the rest of the pecorino. Spread the vegetables on top and bake at the same temperature for about 30 minutes until the cake is firm and golden brown even in the middle (stick test). Remove the ricotta cake from the oven and leave to stand for 4-5 minutes. Remove from the tin with a knife and lift onto a plate. Garnish with basil

4. 4

   Waiting time approx. 5 minutes

Nutrition Facts

KCAL
460 kcal

CARBS
10 g

FATS
34 g

PROTEINS
28 g