Simmer sweet raisins in coffee and rum, then fold the pureed mixture through a ricotta batter. Eat it with a dollop of yoghurt and an espresso.
145g (3/4 cup) raisins
60ml (1/4 cup) freshly brewed espresso
2 tbsp dark rum
700g fresh ricotta
150g low-fat Greek yoghurt, plus extra, to serve
120g rapadura sugar or panela sugar
35g (1/3 cup) dark cocoa powder, sifted, plus extra, to dust
2 tbsp gluten-free cornflour
1 tsp ground cinnamon
1/2 tsp vanilla bean paste
Preheat oven to 150C/130C fan forced. Grease base and side of a 22cm (base measurement) springform cake pan and line with baking paper.
Place raisins , espresso and rum in a small saucepan over medium-low heat. Simmer, stirring occasionally, for 4 minutes or until liquid has evaporated. Cool.
Process the raisin mixture until finely chopped. Add the ricotta , yoghurt , sugar , cocoa , cornflour , cinnamon and vanilla . Process until smooth, scraping down sides occasionally. Add eggs , one at a time, processing until just combined. Pour into the prepared pan.
Bake for 50 minutes to 1 hour or until just set around the edges with a slight wobble in the centre. Cool in oven, with door ajar, for 30 minutes. Transfer pan to a wire rack to cool completely. Place in the fridge for 3 hours to chill. Dust with extra cocoa powder and serve with extra yoghurt.