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This cake looks fabulous...will certainly have to make this since Hubby loves desserts with Ricotta ;o)
Flavourful wishes,
Claudia
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Soft, tangy ricotta cheese is widely used in Italian sweets. The cake sinks lightly after baking, this gives it an authentic appearance.
Ingredients
- 1 cup toasted walnuts
- 2/3 cup soft butter
- 2/3 cup sugar
- 5 eggs
- 2/3 cup ricotta
- 1/3 cup flour
- vanilla extract or your choice
Directions
1.
Cream together the butter and 1/2 cup sugar until light and fluffy.
2.
Add the egg yolks, vanilla, ricotta cheese and flout and mix together.
3.
Add the walnuts and mix.
4.
Whisk the egg whites in a large bowl until sniff. Gradually whisk in the remaining sugar.
5.
Carefully fold the egg whites into the ricotta mixture.
6.
Preheat the oven at 375 F. Grease a 9 inch round cake pan. Turn the mixture into prepared pan and lever the surface.
7.
Bake for 30 minutes until risen and firm. Leave the cake to cool in the pan. For garnish I mixed 1 8 oz container mascarpone cheese and 2/3 cup ricotta.
8.
Coat the cake with the cheese mixture and decorate as you wish
9.
a slice
10.
closer view
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 63g | |
| Recipe makes 12 servings | |
| Calories 222 | |
| Calories from Fat 143 | 64% |
| Total Fat 16.37g | 20% |
| Saturated Fat 8.22g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 110mg | 37% |
| Sodium 113mg | 5% |
| Potassium 67mg | 2% |
| Total Carbs 15.07g | 4% |
| Dietary Fiber 0.4g | 1% |
| Sugars 11.41g | 8% |
| Protein 4.99g | 8% |
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September 30, 2010
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