Ricotta, rum and raisin cake

Ingredients

• 130g raisins
• 80ml dark rum
• 125g room-temperature unsalted butter, plus 10g extra, softened, for brushing
• 220g plain flour, plus extra for dusting
• 160g caster sugar
• Finely grated zest of 1 large orange
• 1 tsp vanilla
• 200g smooth ricotta
• 3 large eggs, at room temperature
• 3 tsp baking powder
• 1/4 tsp fine sea salt

chocolate ganache glaze (optional)

• 100g dark chocolate (60-70%), finely chopped
• 80ml double cream

Directions

1. The day before you want to bake the cake, put the raisins in a screw-top jar and pour over the rum. Seal tightly and give the jar a good shake whenever you pass it, so the raisins plump up evenly.
2. The next day, grease a 22-23cm bundt tin with the 10g softened butter, then dust lightly with flour, rotating the tin to coat the interior. Turn it upside down over the sink or bin, and tap firmly to remove the excess.
3. Heat the oven to 185°C (165°C fan). Put the butter, sugar, orange zest and vanilla seeds in the bowl of a stand mixer fitted with the paddle attachment, then beat on medium-high for about two minutes, until pale and creamy. Lower the speed to medium-low, add the ricotta and beat just to incorporate. Scrape down the sides of the bowl, then add the eggs one at a time, scraping down the sides and bottom of the bowl after each addition. The mixture may look a little curdled at this stage, but it will come together once the dry ingredients are added.
4. Sift the flour, baking powder and salt into the batter in three to four stages, beating on low after each addition until just combined. Turn off the machine, add the rum-soaked raisins (including any remaining rum), then fold through gently.
5. Scrape the batter into the prepared tin, level the surface, then bake for about 35 minutes, until a skewer inserted into the centre comes out clean. Cool the cake in its tin on a rack for 15–20 minutes, then turn out and leave to cool completely.
6. To make the optional glaze, put the chopped chocolate in a small heatproof bowl. Heat the cream in a small saucepan until just steaming, pour this over the chocolate, leave for a minute, then stir slowly until smooth and glossy. Leave the ganache to cool slightly, then pour it over the cooled cake.