Coffee ricotta cake

Step 1

To make the pastry, place butter and sugar in a stand mixer with paddle attachment and beat until smooth. Beat in 1 egg until well combined. Fold in flour, baking powder and a pinch of salt flakes. Divide mixture into 3: 1 smaller piece (enough to create a pastry border for cake pan) and 2 even pieces. Enclose separately in plastic wrap and chill for 2 hours.

Step 2

Preheat oven to 200°C. Grease a 22cm springform cake pan and line base with baking paper. Roll out 1 larger pastry piece between 2 sheets of baking paper to 5mm thick. Cut a 22cm circle from pastry, using cake pan as a guide. Use to line base of prepared pan, then freeze for 20 minutes. Roll small pastry disc between 2 sheets of baking paper into a 3mm thick rectangle. Cut into strips wide enough to line side of pan. Roll out second larger pastry piece between 2 sheets of baking paper to 3mm thick. Cut a 22cm circle from pastry, using your cake pan as a guide. Chill all pastry. Place cake pan with pastry base on a baking tray and bake for 20 minutes or until base is golden. Remove from oven and cool completely.

Step 3

Reduce oven to 180°C. To make filling, place ricotta and cream cheese in a stand mixer with paddle attachment and beat until smooth. Beat in vanilla, coffee, extra 1 cup (220g) sugar and remaining 4 eggs.

Step 4

Line side of cake pan with the wide strips of pastry, gently pressing raw pastry onto top of cooked base (the pastry is soft, but will come together when cooked). Pour filling into pastry shell. Cut a 5cm slit in centre of second pastry round. Place pastry over filling (trim any excess pastry on the sides). Place cake on baking tray. Bake for 1 hour 20 minutes or until pastry top is deep golden (it may crack a little but will settle when it cools). Cool completely in the oven, then chill for 6 hours to set. Combine extra teaspoon of coffee with icing sugar. Dust on top of cake to serve.