Gently scented with orange and vanilla, lightened by ricotta, and studded with rum-soaked raisins
This is a cake for the long, ambling tail-end of an Easter lunch. It’s gently scented with orange and vanilla, lightened by ricotta, and studded with rum-soaked raisins that bring bursts of sweetness to each slice. Ideally, they’d be soaked overnight to plump them into something luscious, but if time gets away from you, take a shortcut: put the raisins and rum in a microwave-safe bowl, zap for 20–30 seconds, then leave to cool and absorb. The chocolate glaze is optional; on days when you want something simpler (or lighter), a generous sifting of icing sugar is all this cake needs. Serve with a small glass of grappa or something similarly warming for a quietly perfect way to bring a feast to a close.
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