Buccellato


Ingredients 13
Servings 12
Time

Ingredients

  • 25
    g
    seedless raisins
  • 25
    ml
    marsala, port or Old Brown sherry
  • 25
    ml
    Amaretto liqueur
  • 150
    g
    cake flour
  • 150
    g
    potato flour
  • 15
    ml
    baking powder
  • 4
    extra-large or jumbo eggs, separated
  • 300
    g
    sugar
  • 10
    ml
    vanilla essence
  • 120
    g
    unsalted butter
  • 300
    g
    fresh ricotta cheese
  • 25
    g
    almonds, finely chopped
  • icing sugar to decorate
 

Method

 
Soak raisins in mixed marsala and liqueur. Sift flours and baking powder into a mixing bowl and set aside. Beat egg whites until stiffened, set aside. Beat yolks with sugar and vanilla essence until pale and creamy. Add butter, ricotta cheese, chopped almonds, raisin and liqueur mixture. Fold in dry ingredients, then carefully fold in beaten egg whites until mixture is smooth. Butter or spray a Bundt or ring pan (just over 2 litres (8 cups) in capacity) and sprinkle lightly with flour, if desired. Bake cake at 180-200 ºC for about 45 minutes (less in a ring pan), or until a skewer inserted in centre comes out clean. Cake should be well risen and golden. Remove from oven and cool in pan for about 30 minutes, turn out onto a wire rack and cool completely. Place on a serving dish and sprinkle with icing sugar. Serve with cream, if desired.
 

Read more on: bake  |  dairy
 

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