Ricotta Cake with Walnuts, Almonds and Candied Orange

Name: Ricotta Cake with Walnuts, Almonds and Candied Orange (Torta di Ricotta con Noci, Mandorle e Arance Candite)
Yield: Serves 8
Cuisine: Italian
Ingredients: 70 g blanched almonds; plain flour, for dusting; 250 g self-raising flour; 70 g shelled walnuts; butter, for greasing; 100 g sultanas; 100 ml full-cream milk; 500 g ricotta; 70 g candied orange, finely diced; 3 eggs; 300 g castor sugar

Torta di Ricotta con Noci, Mandorle e Arance Candite

Preparation info

Serves
8

Difficulty
Easy

Appears in

A Sardinian Cookbook

By Giovanni Pilu and Roberta Muir

Published 2012

About

This cake is delicious for afternoon tea. To serve it as a dessert, accompany it with mascarpone whipped with a few drop of vanilla extract and some finely grated lemon zest.

Ingredients

100 g sultanas
70 g shelled walnuts
70 g

Method

Cover sultanas with warm water and set aside for about 30 minutes to reconstitute; drain and pat dry. Place walnuts and most of the almonds (reserving 8 for decoration) in a blender and pulse until coarsely ground.

Place ricotta in a large bowl and, using a wooden spoon, beat in the milk until smooth. Beat in the eggs, one at time. Sift a third of the flour into the bowl and fold it int