Using a spatula in a large mixing bowl, cream butter and sugar until consistent, then slowly incorporate each egg, one at a time until consistent.
Further incorporate cheese, salt and vanilla. Incorporate the millk, a little at a time to get the mix consistent.
Lastly fold the the flour into the mix.
Pour the mixture into an appropriate baking shallow baking dish. Making sure you grease your pan.
Bake at 170 deg C for roughly 30 minutes to 40 minutes or until cooked.
Let the cake cool before serving it with you toppings - some jam and icing sugar!
Type of cheese: You can use anything similar to ricotta cheese. Cottage or Fromage Blanc or equally good substitutes. Ricotta is sweetest, cottage is somewhat neutral and fromage blanc has a richer mouthfeel (more creamy? kinda?)
Mixing your batter: There's no hard rule about this mix. The step above minimises the risk of a separated batter. However, you can indeed put everything into a blender and blitz it. However you risk, heating up the mix and par cooking it.
Grease your tins! : Make sure the grease your baking tins and/or use some baking paper. When this cake sticks - its not going to come loose.
Flavourings: Whatever you fancy. More classical recipes call for vanilla and lemon zest. You can sure deviate with it. Just remember citrus works well in this recipe because it cuts through the cream. So limes, grapefruits, mandarin and oranges are its best friend.
Cooking Time: Be patient with this one. Slow and easy the is the objective. Poke it with a skewer to make sure it fully cooked. You want nice brown crusts with a little brown up top. If it 'puffs' up during cooking, don't worry it'll settle down eventually.
Toppings: Classically Jam - but you can make you're own fruit compotes: apricots, fig, apple, grape, peaches or you could go completely decadent with dark chocolate, coffee cream or even nutella!
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