Ricotta Cake

Antony Worrall Thompson's avatar
 1 Review

Recipe by Antony Worrall Thompson
Serves 12
Ready in 60 mins +

Ingredients

  • vegetable oil, for greasing
  • 250g unsalted butter, softened
  • 100g caster sugar
  • 4 tbsp Splenda granulated sweetener
  • 8 free-range eggs, separated
  • finely grated zest of 2 oranges
  • finely grated zest of 3 lemons
  • 200g mixed dried fruits
  • 85g roasted hazelnuts, roughly chopped
  • 250g ricotta cheese
  • 85g plain flour

How To Cook

  1. Preheat the oven to 180C/350F/Gas 4. Grease a 23 x 5cm springform cake tin sparingly with vegetable oil.
  2. Cream the butter, sugar and sweetener together until pale and fluffy. Add the egg yolks one by one, beating well between each addition.
  3. In a separate bowl, fold the citrus zest, dried fruits and nuts into the ricotta. Fold in the butter and egg mixture. Sift the flour into this mix and combine.
  4. Beat the egg whites to soft peaks. Mix 1 tbsp of the egg whites into the ricotta mix. Once this is amalgamated, fold in the remainder carefully, ensuring that you do not lose too much of the air.

    5. www.splenda.co.uk

Comments

1 person has helped to review this recipe.

Posted by vegran on April 9, 2011

Looks delectable!

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Ricotta Cake
  • Recipe by Antony Worrall Thompson
  • Serves 12
  • Ready in 60 mins +
    Ingredients
  • vegetable oil, for greasing
  • 250g unsalted butter, softened
  • 100g caster sugar
  • 4 tbsp Splenda granulated sweetener
  • 8 free-range eggs, separated
  • finely grated zest of 2 oranges
  • finely grated zest of 3 lemons
  • 200g mixed dried fruits
  • 85g roasted hazelnuts, roughly chopped
  • 250g ricotta cheese
  • 85g plain flour
    How to Cook
  1. Preheat the oven to 180C/350F/Gas 4. Grease a 23 x 5cm springform cake tin sparingly with vegetable oil.
  2. Cream the butter, sugar and sweetener together until pale and fluffy. Add the egg yolks one by one, beating well between each addition.
  3. In a separate bowl, fold the citrus zest, dried fruits and nuts into the ricotta. Fold in the butter and egg mixture. Sift the flour into this mix and combine.
  4. Beat the egg whites to soft peaks. Mix 1 tbsp of the egg whites into the ricotta mix. Once this is amalgamated, fold in the remainder carefully, ensuring that you do not lose too much of the air.
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