Ricotta, Orange and Walnut cake

Name: Ricotta, Orange and Walnut cake
Yield: Serves 6–8
Ingredients: 5 eggs, at room temperature, separated; 150 g (5½ oz) unsalted butter, softened; 150 g (5½ oz/⅔ cup) caster (superfine) sugar; 150 g (5½ oz/1½ cups) walnut halves; 1 teaspoon lemon juice; 200 g (7 oz) ricotta cheese; finely grated zest of 1 large orange; 250 ml (9 fl oz/1 cup) orange juice; 115 g (4 oz/½ cup) caster (superfine) sugar; 60 g (2¼ oz/½ cup) plain (all-purpose) flour; 1 large orange; dark unsweetened cocoa powder, for dusting

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

150 g (5½ oz/1½ cups) walnut halves
150

Cake
Vegetarian

Method

Preheat the oven to 200°C (400°F/Gas 6). Grease a 22 cm (8½ inch