Ingredients
150g fresh dates (about 10), pitted
80g butter, melted
200g fresh white breadcrumbs, lightly toasted
Zest of 2 lemons
500g fresh ricotta
50g caster sugar
5 free-range eggs
350g mascarpone
200g thick plain yoghurt
150g honey, plus 100g extra to drizzle (optional)
2 tsp vanilla extract
1 tsp ground cloves
Sea-salt flakes
Method
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Preheat oven to 150°C fanforced (170°C conventional). Line a 26cm springform tin with baking paper.
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Chop dates. Place in a bowl and add just enough boiling water to cover. Set aside for 10 minutes to soften. Mix to a chunky paste.
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Brush sides and base of lined tin generously with melted butter.
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Combine breadcrumbs and zest of 1 lemon in a bowl. Use to coat base and sides of tin generously.
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Put ricotta and sugar in a food processor. Process until smooth. Add eggs one at a time, pulsing to combine.
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Add mascarpone, yoghurt, honey, vanilla, cloves and remaining lemon zest to the processor. Pulse until well combined.
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Pour mascarpone mixture into the prepared tin. Dollop date mixture over evenly.
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Bake for 1 hour and 10 minutes or until golden on top with a slight wobble in the centre. Allow to cool and shrink away from the sides (this makes it easier to remove).
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Eat as is or gently warm the extra 100ml honey and drizzle over the top. Sprinkle the salt around outside edges of the cake. Cut and serve.
