Name: Orange Flower Roulade with Dates, Pistachios and Ricotta
Yield: serves 6
Ingredients: 12 dates, stoned and chopped; 200 g/7 oz fresh ricotta; 2 tablespoons orange flower water; 2 tablespoons date syrup or honey; 3 eggs, separated; 100 g/4 oz unrefined caster sugar; pared zest of 1 orange; 100 g/4 oz plain flour, sifted; a few drops of orange flower water; 2–3 tablespoons pistachios, shelled and unsalted

Preparation info

serves
6

Difficulty
Easy

Appears in

The Scented Kitchen

By Frances Bissell

Published 2012

About

I developed this recipe after a visit to Marrakech, where the scent of orange blossom in the gardens was so strong that it woke me up in the morning.

Ingredients

Sponge

100 g/4 oz unrefined caster sugar
3 eggs, separated

Method

Whisk half the sugar and the egg yolks in a bowl set in a pan over – but not touching – simmering water until they are 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, adding the orange zest and orange flower water.