Helen Goh’s recipe for ricotta, rum and raisin cake | The sweet spot

Gently scented with orange and vanilla, lightened by ricotta, and studded with rum-soaked raisins This is a cake for the long, ambling tail-end of an Easter lunch. It’s gently scented with orange and vanilla, lightened by ricotta, and studded with rum-soaked raisins that bring bursts of sweetness to each slice. Ideally, they’d be soaked overnight to plump them into something luscious, but if time gets away from you, take a shortcut: put the raisins and rum in a microwave-safe bowl, zap for 2...

By Helen Goh