Preparation

Preheat oven to 160° C and grease a 20 cm x 30 cm x 4 cm lamington pan. Using an electric mixer, beat ricotta and cream in a bowl to combine. Add eggs one at time, beating well after each addition. Add orange zest, cinnamon, vanilla, honey, sugar and semolina and beat until just combined.
Scatter half the sesame seeds over base of pan. Cover with ricotta mixture, then scatter remaining sesame seeds over the top. Bake for 45 minutes or until set with a gentle wobble in the centre. Cool completely then chill for 3 hours. Serve with candied orange peel, if desired.

Ingredients

  • 1 kg firm ricotta
  • 125 ml (½ cup) pouring cream
  • 4 eggs
  • 1 orange, zested
  • ½ tsp ground cinnamon
  • 2 tsp vanilla extract
  • 2 tbsp runny honey
  • 110 g (½ cup) caster sugar
  • 90 g (⅓ cup) fine semolina
  • 35 g (¼ cup) white sesame seeds
  • candied orange peel (optional), to serve