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Orange flower roulade with dates, pistachio and ricotta
Preparation info
- Serves
6
- Difficulty
Medium
Appears in
Published 2014
This recipe was inspired by a visit to Marrakech, where the scent of orange blossom in the gardens was so strong that it would wake me in the morning. Because this is the classic fat-less sponge mix, it is best made the day it is to be served as it does not keep well.
Ingredients
Sponge
115 g 4 oz ½ cup 3 </
Method
Line a Swiss roll tray with buttered greaseproof paper.
Whisk half the sugar and the egg yolks in a bowl set in a pan over, but not touching, simmering water until pale and foamy and the mixture leaves a ribbon when trailed on the surface.
Use a clean whisk to beat the egg whites with the remaining sugar until firm and glossy. Fold together the yolk mixture, flour and egg whites