Ricotta Cake With Honey And Cardamom Roasted Vegetables

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 kg ricotta cheese
• 300 g pecorino cheese, grated
• 8 garlic cloves, crushed
• grated nutmeg
• 12 cardamom pods, lightly crushed
• 2 tablespoons honey
• 2 tablespoons olive oil
• 2 red peppers, deseeded and sliced
• 2 yellow peppers, deseeded and sliced
• 2 large courgettes, cut into batons
• 1 aubergine, cut into 2 " x 1/2-inch batons
• 4 red onions, cut into wedges

Recipe

• 1 heat oven to 190°c.
• 2 mix the cardamom, honey, olive oil and seasoning if desired in a large bowl.
• 3 add the peppers, aubergine and courgette and mix to coat in the dressing.
• 4 spread the vegetables on a roasting tray in a single layer and bake for 1 hour.
• 5 to make the cake mix the garlic, ricotta and pecorino cheeses reserving a handful of the pecorino. season with the nutmeg and salt and pepper.
• 6 turn the cheese mixture into a greased 23cm round springform tin. smooth the top and sprinkle with the remaining pecorino.
• 7 bake for 30 mins until firm and golden brown.
• 8 remove from the tin onto a serving plate and top with the vegetables. serve immediately.