| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Fruits, Grains, Dairy |
|
Worrall tho, Worrall2 |
1 |
servings |
INGREDIENTS
| 8 |
oz |
Unsalted butter; softened |
| 8 |
oz |
Caster sugar |
| 8 |
|
Eggs; separated |
| 2 |
|
Oranges and 3 lemons; finely grated , |
|
|
; zest of |
| 7 |
oz |
Mixed dried fruits |
| 4 |
oz |
Roasted hazelnuts; roughly chopped |
| 9 |
oz |
Ricotta cheese |
| 2 |
|
Egg whites |
| 3 |
oz |
Plain flour |
INSTRUCTIONS
Cream the butter and sugar until pale and fluffy. Add the egg yolks one by
one, beating well between each addition. In a separate bowl fold the fruit
zest, fruit and nuts into the ricotta. Fold the butter and egg mix into the
ricotta and fruit. Sift the flour into this mix and combine.
Beat the egg whites to soft peaks. Fold in one large spoon of the egg
whites into the ricotta mix; once this is amalgamated fold in the remainder
carefully, ensuring that you do not lose too much of the air.
Grease a 12 x 2 inch spring form cake tin sparingly with vegetable oil,
pour in the mixture and bake in a 180C oven for about 45 minutes or until
the tip of a knife inserted into the centre comes out clean.
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Converted by MM_Buster v2.0l.
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