Ricotta and Cardamon Cake
1/2 cup sultanas
3/4 cup caster sugar
250g ricotta cheese
1.5 cups S R Flour
1 tspn ground cardamon
1/2 cup milk
Grease a 23cm cake pan and line with paper. Heat oven to 180 deg.
Cover sultanas with boiling water and stand 15 mins. Drain and dry on paper towel.
Beat the butter and sugar until light and fluffy and mix in ricotta cheese. Add the eggs one at a time, beating well between each addition.
Stir in the sifted flour and cardamon alternately with the milk. Stir in the sultanas.
Pour into the cake pan and bake for 40-45 mins or until cooked when tested. Stand cake in pan for 5 minutes before turning out onto a cooling rack. Allow to cool and dust with icing sugar.