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Recipe
for
 CASTOR
SUGAR |
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| Zesty Ricotta Cake |
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| Ingredients- |
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250g raw almonds
1/2 cup plain flour
3 lemons, finely grated rind & juice
300g fresh ricotta, drained
225g soft unsalted butter
1 1/4 cups Dhampure Caster Sugar
6 eggs, separated
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| Preparation-
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- Preheat oven to 180ºC conventional or 160ºC fan forced. Line the base of a 20cm round cake pan with baking paper and lightly grease the sides.Place almonds in a food processor and process until finely ground. Add ground almonds to flour, lemon rind, juice and ricotta and mix until combined.Beat butter and Dhampure Caster Sugar until light and creamy. Add yolks one at a time, beating well between each addition. Add ricotta mixture and mix until evenly combined.Beat egg whites in a separate bowl until soft peaks form. Fold egg whites through 1/3 at a time.
- Spoon mixture into prepared cake pan and bake for 50 minutes – 1 hour or until golden brown on top. Allow to cool completely in pan. Turn out and decorate with toffee and enjoy with sliced fresh orange.
Toffee (to decorate)
Place 1/2 cup Dhampure Caster Sugar into a small saucepan and stir over a low heat until sugar dissolves and forms a golden liquid. Remove immediately from heat. Drizzle onto a baking paper-lined tray. Allow toffee to set and break into pieces.
Comments
The secret to this moist cake is wonderful creamy fresh ricotta. Always buy from the deli and ask to taste to ensure it is fresh.
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