A beautifully moist cake that’s delicious plain or served with a side of warm roasted stone fruits or pears.
INGREDIENTS
100 grams butter at room temperature
⅓ cup caster sugar
finely grated zest 1 orange and 1 lemon
1 teaspoon vanilla extract
4 eggs, separated
240 grams ground almonds
250 grams ricotta
⅓ cup caster sugar
70 grams sliced almonds
To serve
icing sugar
softly whipped cream
20cm spring-form cake tin, sides and base lined with baking paper
METHOD
Preheat the oven to 160°C.
Beat the butter, first measure of caster sugar, both zests and the vanilla until pale and creamy. Beat in the egg yolks then the ground almonds.
Add the ricotta and gently mix to combine. The mixture will be very thick.
Whisk the egg whites until soft peaks then beat in the second measure of caster sugar until thick and glossy.
Stir a large spoonful of the egg whites through the almond batter to loosen it, then gently but thoroughly fold in the remaining egg whites in two batches. Tip into the tin and smooth the top. Scatter over the almonds.
Bake for 45-50 minutes until golden and firm and a skewer inserted into the centre comes out clean. Cool the cake completely in the tin.
To serve: Dust with icing sugar and serve with softly whipped cream. Makes 1 cake
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.