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Rose Gray, Ruth Rogers

Torta di Nocciole e Ricotta

Hazelnut and Ricotta Cake

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Preparation info
  • Serves

    10

    • Difficulty

      Medium

Appears in

#18The River Café Cookbook
The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

  • About

Ingredients

  • 250 g (9 oz) shelled hazelnuts
  • 250 g (9

Method

Preheat the oven to 180°C/350°F/Gas 4. Butter a 30 × 5 cm (12 × 2 in) cake tin, and line with greaseproof paper.

Roast the nuts in the oven until their skins are loosened, about

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