Ricotta Cake With Honey And Cardamom Roasted Vegetables - cooking recipe

Ingredients

For the cake
1 kg ricotta cheese
300 g pecorino cheese, grated
8 garlic cloves, crushed
grated nutmeg
for the vegetables
12 cardamom pods, lightly crushed
2 tablespoons honey
2 tablespoons olive oil
2 red peppers, deseeded and sliced
2 yellow peppers, deseeded and sliced
2 large courgettes, cut into batons
1 aubergine, cut into 2 \" x 1/2-inch batons
4 red onions, cut into wedges

Preparation

Heat oven to 190\u00b0C.
Mix the cardamom, honey, olive oil and seasoning if desired in a large bowl.
Add the peppers, aubergine and courgette and mix to coat in the dressing.
Spread the vegetables on a roasting tray in a single layer and bake for 1 hour.
To make the cake mix the garlic, ricotta and pecorino cheeses reserving a handful of the pecorino. Season with the nutmeg and salt and pepper.
Turn the cheese mixture into a greased 23cm round springform tin. Smooth the top and sprinkle with the remaining pecorino.
Bake for 30 mins until firm and golden brown.
Remove from the tin onto a serving plate and top with the vegetables. Serve immediately.