Ricotta Fruit Cake With Rosemary Syrup – Mediterranean

Men that have their spirits heated and enraged and rising in bitter resentment when they are injured act as if they thought some strange thing had happened to them. Whereas they are very foolish in so thinking for it is no strange thing at all but only what was to be expected in a world like this. They therefore do not act wisely that allow their spirits to be ruffled by the injuries they suffer.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Grains, Fruits, Eggs		Chefs, Christmas, Of, Twelve	1	Servings

INGREDIENTS

4	oz	Roasted hazelnuts, roughly
		chopped
7	oz	Mixed dried fruits, whole
		cranberries
		whole cherries
		whole blueberries
		and chopped
		apricots are good
8	oz	Unsalted butter, softened
8	oz	Caster sugar
8		Eggs, separated
2		Egg whites
9	oz	Ricotta
2		Oranges and 3 lemons, finely
		grated
		zest of
3	oz	Plain flour
4	oz	Sugar
4	oz	Water
2		Rosemary sprigs

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 zests, 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 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.  When the cake is cool, spike it all over with a fork and
dribble with  the rosemary syrup.  Rosemary syrup:  Add sugar and water
to a pan over a medium heat and reduce. Add  rosemary and infuse.
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

A Message from our Provider:

“You can tell how big a person is by what it takes to discourage him.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 5926 Calories From Fat: 3359 Total Fat: 384.3g Cholesterol: 2204.4mg Sodium: 5813.5mg Potassium: 3255.2mg Carbohydrates: 457g Fiber: 35.2g Sugar: 268.3g Protein: 190.8g