5 eggs separated
2/3 cup Ricotta cheese
6 tablespoons plain flour
3/4 cup cater sugar
2/3 cup unsalted butter softend slightly
finely grated rind of 1 orange
1 cup walnut pieces
To finish
2oz plain chocolate grated coarsely
2 tablespoons brandy
4 tablespoons apricot jam.

Directions :

1. Grease and line tha base of a deep 23 cm/9 inch round, loose based cake tin. Roughly chop lightly toast the walnuts. 2. Cream butter and 1/2 cup of the sugar until the mixture is light and fluffy. Then add the egg yolks, grated orange rind, Ricotta cheese, flour and walnuts and mix together. 3. In a large bowl whisk the egg white until stiff. Gradually whisk in the remaining sugar. With a metal spoon, fold a quarter of the egg whites into the Ricotta mixture. Then carefully fold in the remaining whites. 4. Put the mixtutre into the tin and level the surface. Bake for about 30 minutes until risen and firm. Leave to cool in the tin. 5. Turn the cake onto a serving plate. Place the apricot jam in a small pan with 1tbsp. water. Press jam through a strainer and stir in the brandy.Use to coat the top and sides of the cake. Sprinkle the top of the cake with lots of grated chocolate.

Category : Italian