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Ingredients
- 4 ounce Roasted hazelnuts, roughly minced
- 7 ounce Mixed dry fruits, (whole cranberries, whole cherries, whole blueberries and minced apricots are good)
- 8 ounce Unsalted butter, softened
- 8 ounce Caster sugar
- 8 x Large eggs, separated
- 2 x Egg whites
- 9 ounce Ricotta
- 2 x Oranges and 3 lemons, finely grated , zest of
- 3 ounce Plain flour
- 4 ounce Sugar
- 4 ounce Water
- 2 x Rosemary sprigs
Directions
- Cream the butter and sugar till pale and fluffy. Add in the egg yolks one by one, beating well between each addition. In a separate bowl fold the fruit zests, fruit and nuts into the ricotta. Fold the butter and egg mix into the ricotta and fruit. Sift the flour into this mix and combine.
- Beat the egg whites to soft peaks. Fold one large spoon of the egg whites into the ricotta mix. Once this is amalgamated mix in the remainder carefully, ensuring which you don't lose too much of the air.
- Grease a 12 x 2 inch spring form cake tin sparingly with vegetable oil.
- Pour in the mix and bake in a 180C oven for about 45 min or possibly till the tip of a knife inserted into the centre comes out clean.
- When the cake is cold, spike it all over with a fork and dribble with the rosemary syrup.
- Rosemary syrup:Add in sugar and water to a pan over a medium heat and reduce. Add in rosemary and infuse.
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