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Hazelnut and ricotta cake recipe And Books

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Hazelnut and ricotta cake recipe and books

So you would like to know how to make Hazelnut and ricotta cake recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!


hazelnut and ricotta cake
Torta di nocciole e ricotta
italian
river cafe cook book

250g shelled hazelnuts
250g ricotta cheese
225g unsalted butter softened
250g caster sugar
8 eggs separated
finely grated zest of 5 lemons
65g plain flour
150g best quality bittersweet chocolate grated.

Preheat the oven to 180C/350F/Gas 4.
Butter a 30 x 5cm cake tin and line with greaseproof paper.
Roast the nuts in the oven until their skins are loosened about 10 minutes.
Peel off the skins by rubbing the hot nuts in a tea towel.
Coarsely chop in a food processor.
Beat the butter and sugar together in an electric mixer until pale and light.
Add the egg yolks one by one. In a separate large bowl beat the ricotta lightly with a fork.
Add the lemon zest and chopped nuts.
Beat the egg whites until they form soft peaks.
Fold the egg and butter mixture into the ricotta then sieve in the flour and finally fold in the beaten egg whites.
Spoon into the prepared cake tin and bake in the preheated oven for 35 minutes until set.
Remove from the tin leave for 5 minutes and whilst still warm cover with the chocolate which will immediately melt.

This Recipe Serves 10


(Disclaimer)


We truly hope you will like this American recipe, and enjoy your tasty Hazelnut and ricotta cake recepie. Check out these great recipe books and learn how to make Hazelnut and ricotta cake!
View Recipe Books - Hazelnut Recipe







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