Buccellato

Fairlady
12 servings
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Dairy

By Food24 November 03 2009
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Ingredients (13)

25.00 g raisins — seedless
25.00 ml marsala — or Port or Old Brown sherry
25.00 ml amaretto liqueur
150.00 g flour — cake
150.00 g potato flour
15.00 ml Baking powder
4.00 eggs — extra-large, separated
300.00 g sugar
10.00 ml vanilla — essence
120.00 g butter — unsalted
300.00 g ricotta cheese
25.00 g almonds — finely chopped
icing sugar — to decorate
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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.



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