Torta di Nocciole e Ricotta

Name: Torta di Nocciole e Ricotta (Hazelnut and Ricotta Cake)
Yield: Serves 10
Cuisine: Italian
Ingredients: 250 g (9 oz) shelled hazelnuts; 225 g (8 oz) unsalted butter, softened; 250 g (9 oz) ricotta cheese; 8 eggs, separated; 250 g (9 oz) caster sugar; 65 g (2.¼ oz) plain flour; finely grated zest of 5 lemons; 150 g (6 oz) best quality bitter-sweet chocolate, grated

Hazelnut and Ricotta Cake

Preparation info

Serves
10

Difficulty
Medium

Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

About

Ingredients

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

Europe
Italy
Cake
Vegetarian
Mediterranean

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