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Here are the ingridients that are needed to serve a delicious Walnut and Ricotta Cake:
- You need 2/3 cup of sugar + 1/4 cup sugar.
- You need 1 cup of Walnut pieces (finely chopped).
- Get 2/3 cup of salted butter.
- Take 5 of eggs separated.
- Get of finely grated peel from 1 orange.
- Provide 2/3 cup of ricotta cheese.
- Get 6 tablespoons of flour.
- Use 1 teaspoon of vanilla.
- You need dash of nutmeg optional.
- Prepare 4 tablespoons of apricot jam (for glaze).
- Prepare 2 tablespoons of brandy (for glaze).
- Use of semi-sweet chocolate for grating garnish.
Ready with the ingridients? Here are the steps on cooking Walnut and Ricotta Cake:
- Preheat oven 375 degrees..
- Grease and line bottom of 9" springform pan..
- Roast walnuts over medium heat for only a few minutes..
- Cream butter, flour, ricotta, egg yolks, grated orange peel, and 2/3 cup of sugar until light and fluffy..
- Whip egg whites in separate bowl until stiff. Incorporate 1/4 cup sugar and vanilla into egg whites. (add optional dash of nutmeg).
- Fold whites and nuts into the batter 1/2 at a time..
- Place batter in pan, bake for 30 minutes or until firm. Let cool in pan..
- Transfer cake to a plate..
- Heat apricot and 1 tablespoon of water in a small saucepan..
- Press apricot mix through a sieve and stir in brandy. Drizzle over cake. Top with chocolate shavings..
Many grocery stores sell ricotta that is grainy, not smooth and creamy, and it will negatively When it finally cools enough to enjoy, you can top slices of this cake with fresh berries or a drizzle of chocolate if you like, but it's delicious on its own. What makes this cake stand out is the unique combination of cornmeal and ricotta. They're both polar opposites — cornmeal is dry and crunchy and ricotta Elizabeth and Deb baked the cake with thinly sliced blood oranges on top, which not only elicit oohs and aahs, but lend a bitter marmalade note. Valeria's ricotta cake recipe is flavoured with aromatic orange blossom water for a beautifully fragrant finish. The word ricotta literally means 're-cooked' and is produced by re-boiling the whey leftover from the cheese-making process.
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