John Myers
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Sicilian Ricotta Nut Cake
The perfect sicilian ricotta nut cake recipe with a picture and simple step-by-step instructions.
For the cake:
- 500 g Ricotta
- 125 g Chopped hazelnuts
- 125 g Butter
- 125 g Sugar
- 5 Pc. Eggs
- 2 tbsp Flour
- 2 tbsp Lemon zest
- 1 packet Vanilla sugar
For the topping:
- 6 tbsp Bitter orange jam
- 2 tbsp Orange liqueur
- 1 tbsp Lemon juice
- 25 g Dark chocolate
- 50 g Powdered sugar
Preparation of the cake:
- Toast the hazelnuts in a coated pan until golden. Separate the eggs. Beat the egg yolks with half of the sugar until frothy. Then add the soft butter flakes and keep stirring until a creamy mixture has formed.
- In the second bowl, stir the creamy ricotta cheese and finally stir in the sifted flour, roasted hazelnuts, lemon zest and vanilla sugar. Mix this mass with the creamy butter foam. Beat the egg white with the remaining sugar and a pinch of salt until stiff. (not too firm) Now mix approx. 1/3 of the egg whites well with the ricotta cream, then carefully fold the remaining egg whites into the mixture. Pour into a round ⌀ 28 cm greased flat cake tin (edge height 5-6 cm) and smooth the surface.
- Place this dish on the lower rail of the oven preheated to 180 °. After about 30 minutes, reduce the oven temperature to 160 ° C and bake for another 15-20 minutes until the nut cake has a strong brown color (chestnut brown). Let cool, remove the mold and refrigerate overnight.
Preparation for the topping:
- The next day, put the bitter orange jam in a bowl, mix well with the lemon juice and orange liqueur and apply to the top of the cake to the edge. Then apply the finely grated dark chocolate covering and n.B. decorate. (Stencil and powdered sugar)
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