Denise says:
This is one of my favourite Italian cheese cakes. Soft tangy ricotta cheese is used widely in both sweet and savoury Italian recipes and moreover is readily available in the Kosher supermarkets. Here, it is included along with walnuts and orange to flavour a whisked egg sponge cake. For me the piece de la resistance is achieved by the adding an apricot and brandy glaze that is then completed with a generous sprinkling of grated chocolate!
For best results, ensure that the cake tin is lined with baking parchment non stick paper and that you are using a loose base cake tin so that removing it from the tin is easy.
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Serves: 8- 10 people
Ingredients:
115g walnut pieces150g unsalted butter
150g caster sugar
5 eggs separated
Zest of 1 orange
40g plain flour
150g ricotta cheese
Glaze
4 tablespoons apricot jam
2 tablespoons brandy
50g plain coarsely grated chocolate
Method
1)Pre- heat the oven to 190 C/ 375F/ Gas mark 5.2)Grease and line a 23 cm/ 9 inch loose based cake tin.
3)Place the walnuts in the oven for approximately 10 minutes to roast. (Keep an eye on them as burnt nuts are bitter.)
4)Cream the butter together with 115g of sugar until light and fluffy. Add the egg yolks, orange zest, ricotta cheese, flour and walnuts and mix together.
5)Whisk the egg whites in a large bowl until stiff. Gradually add the remaining sugar. Using a large metal spoon fold a quarter of the whisked egg whites into the ricotta mixture. Gently fold in the rest.
6)Pour the mixture into the prepared cake tin and carefully level the surface.
7)Bake for 30 minutes or until well risen and firm.
8)Leave the cake to cool in the tin.
9)Transfer the cake on to a serving plate. Heat the apricot jam in a small saucepan with 1 tablespoon of water. Press through a sieve and pour in the brandy.
10)Use to coat the top of the cake and sides of the cake.
To serve the stylish way: Scatter generously with grated chocolate.