Ricotta cakes with passionfruit

Recipe by Suzanne Gibbs

Serving size: Serves 4
Cooking time: Less than 30 minutes
Course: Breakfast
Favourite flavours: Cakes/baking

Back to work blues? This is the perfect breakfast to cheer yourself up.

INGREDIENTS

Serves 4
Prep time 10 minutes
Cooking time 16 minutes

11/3 cups (340g) fresh low-fat ricotta
1/2 cup (125ml) light milk
3 eggs, separated
3/4 cup plain flour
1 teaspoon baking powder
1/4 cup caster sugar
1 tablespoon vegetable oil
1/2 cup passionfruit
sliced banana, to serve

METHOD

1. Combine 1 cup of ricotta, milk and egg yolks in a bowl. Sift flour and baking powder into ricotta mixture. Lightly fold together, using a metal spoon.

2. Whisk eggwhites in a clean, dry bowl until soft peaks form. Gradually whisk in 2 tablespoons of sugar. Gently fold eggwhites through ricotta mixture, until just combined. Mix together remaining ricotta and 1 tablespoon of sugar, until smooth.

3. Heat oil in a non-stick frying pan on medium. Wipe out excess with a paper towel. Cook 1/4-cup measures of batter on low for 2 minutes each side, until golden and cooked through. Keep warm. Repeat with remaining batter.

4. Meanwhile, combine passionfruit pulp with remaining sugar in a small serving jug. To serve, stack 2 ricotta cakes on a warm plate. Dollop with whipped ricotta and pour over passionfruit. Serve immediately.

Tips: Ricotta cakes are ready to turn when surface bubbles are beginning to burst.

In pictures: our best brekkie recipes

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