Ricotta and citrus cake

Recipe from: 8/16/2005 12:00:00 AM
Ingredients 9
Servings 10
Time 15

Ingredients

  • 6
    eggs
  • 125
    ml
    castor sugar
  • 325
    ml
    ground almonds
  • 180
    ml
    flour
  • 1
    zest of an orange
  • 1
    zest of a lemon
  • 500
    ml
    ricotta cheese, crumbled
  • 250
    ml
    candied citrus peel, chopped
  • 50
    ml
    icing sugar, to dust
 

Method

40
 
Preheat the oven to 180 ° C. Whisk the eggs and sugar together until pale and frothy. Add the almonds, flour, zest, cheese and peel. Mix gently until just combined. Pour into a greased 20cm spring form cake pan and bake for 40 minutes or until firm to the touch. Cool. Remove from the pan and dust with icing sugar. Serve with shots of espresso and an orange liqueur.
 

Read more on: bake  |  dairy
 

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