John Myers
Contents
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Ingredients
- 75 ml Marsala dessert wine
- 50 g Raisins yellow
- 50 g Sultanas
- 250 g Ricotta
- Lemons and orange zest
- A pinch of sAlt
- 100 g Sugar
- 2 Egg yolk
- 2 Egg Whites
- 100 g Sifted flour
- 1 tsp Baking powder
- 30 g Citronat (Succade)
- 30 g Fresh pistachios
- 30 g Pine nuts fresh
- Butter and breadcrumbs for the pan
- Powdered sugar
Instructions
- The day before, the roses and sultanas are soaked in Marsala.
- Roast the pistachios and pine nuts in a dry pan until they have reached the right degree of browning, then set aside.
- Mix the ricotta with the egg yolks and 50g sugar until frothy and season with the lemon and orange peel.
- Then the flour, mixed with the baking powder and sieved, is added.
- Now the pistachios, pine nuts, sultanas and raisins as well as the succade are added
- Beat the egg white with the remaining sugar and a pinch of salt to form a firm snow and fold in.
- The cake is placed in the cold oven and the temperature is set to 190 ° C lower and upper heat. Bake the cake for 50-60 minutes (do a stick test)
- The cake stays in the pan until it is completely cold. Then place on a cake plate and sprinkle with powdered sugar.
- I served this compote with it: plum compote with a list
- Bon appétit!
- Tip 11: If you don't have enough time, the cake can be baked the day before 🙂
Nutrition
Serving: 100gCalories: 316kcalCarbohydrates: 38.2gProtein: 9.1gFat: 12.8g
