Ricotta Cake with Coffee Syrup

Method

1. 1

   Preheat the oven to 180 °C/gas mark 3. Grease a 22 x 22 cm square cake pan with oil and line the bottom with baking paper.

2. 2

   Put the soft butter with the sugar in a mixing bowl and beat with a hand mixer until it is a pale, airy mass. Beat in the ricotta and the eggs.

3. 3

   Sift the flour mix with baking powder and xanthan gum until they are evenly mixed. Add this to the ricotta mixture and fold everything together lightly, also stir in the coffee.

4. 4

   Pour the mixture into the prepared pan and smooth the top. Bake the cake for about 35 minutes in the oven; it is done when a skewer inserted in the center comes out clean.

5. 5

   For the syrup, put the cognac, sugar, and coffee in a saucepan and let it simmer gently until the sugar is dissolved. Let the syrup simmer for 2 minutes on low heat. Set aside.

6. 6

   Remove the cake from the oven, let it cool slightly in the pan, and prick the top evenly. Pour the warm syrup over it and let the cake cool.

7. 7

   Turn the cold cake out of the pan and pull off the baking paper. Cut it into blocks and dust them with powdered sugar.