Sprinkled with sugared cinnamon, this creamy ricotta slice with sultanas crumbles as you bite into it…heavenly!
Ingredients
Filling
Method
1.Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 3cm above pan edges.
2.Process flour, sugar and butter in a food processor until mixture resembles fine crumbs. Add egg. Process until combined. Spoon into prepared pan. Using wet fingertips, press over base until smooth.
3.Cook in a moderately slow oven (160C) for about 15 to 18 minutes, or until lightly golden. Remove. Cool.
4.Meanwhile, combine sultanas and marsala in a small bowl. Stand 10 minutes.
5.To make filling, beat cheeses and sugar in a large bowl of an electric mixer until smooth. Add eggs and sour cream. Beat until combined. Stir in sultana mixture. Spoon filling over base.
6.Cook in a moderately slow oven (160C) for about 35 to 40 minutes, or until centre is just set. Cool completely in pan. Refrigerate, covered, for 4 hours, or overnight until cold.
7.Using paper, lift slice onto a chopping board. Dust with cinnamon sugar. Cut into squares.
