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Ingredients
- 8 ounce Unsalted butter, softened
- 8 ounce Caster sugar
- 8 x Large eggs, separated
- 2 x Oranges and 3 lemons, finely grated , zest of
- 7 ounce Mixed dry fruits
- 4 ounce Roasted hazelnuts, roughly minced
- 9 ounce Ricotta cheese
- 2 x Egg whites
- 3 ounce Plain flour
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 zest, 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. Mix in 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.
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