180g butter, softened

1½ cups fresh ricotta

1 cup sugar

3 large eggs

1 vanilla bean, split and scraped to release the seeds

1 teaspoon vanilla extract

1½ cups cake flour

2½ teaspoons baking powder

1 teaspoon salt

  1. Preheat the oven to 175°C on the Quarter Steam + Heat function.
  2. Cream the butter in an electric mixer with a paddle attachment, add the ricotta and sugar and continue creaming for a further 3 minutes. 
  3. Add the eggs one at a time followed by the vanilla paste and extract.
  4. Sift in the cake flour, baking powder and salt and incorporate until well combined. 
  5. Spray a loaf cake tin with oil and dust with flour. Pour the cake mix into the tin and bake in the oven for sixty minutes, turning the temperature down to 160°C after 30 minutes. 
  6. The cake is ready when a wooden skewer comes out clean. 
  7. Remove from the oven and rest for 5 minutes before turning out onto a wire cake tray. 
  8. Serve warm with ricotta and honey, maple syrup or butter.