Syrupy treacle-ricotta cake

by Ed Halmagyi


  • 1 Tbsp unsalted butter
  • 380g + 1 Tbsp self-raising flour
  • 300g treacle
  • 3 eggs
  • 125ml vegetable oil
  • 500g ricotta
  • 320g dark brown sugar
  • 1 tsp natural vanilla extract


1 Preheat oven to 180°C. Grease the inside of a 2½ L Bundt cake form with butter and dust with 1 Tbsp flour. Pour in the treacle, then place in the freezer for 20 minutes, until the treacle thickens.
2 Combine the eggs, oil, ricotta, sugar and vanilla in a bowl and whisk until smooth. Add the flour and beat well. Spoon over the treacle and bake for 40-45 minutes, until a skewer can be inserted and removed cleanly. Cool on a wire rack for 5 minutes, then invert onto a plate.

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