Prep: 30 Min · Bake 40 Min · Level: Moderate · Makes 8
- 150g ground almonds
- 3 to 4 drops of almond essence
- 450g Ricotta
- 150g castor sugar
- 7 free range eggs, separated
- zest of 1 organic orange
- 3 tbsp Grand Marnier (optional)
- 75g potato flour (available at health shops)
- icing sugar to dust
- 3 large organic oranges
- 200g of castor sugar
- 1/4 organic lemon
Ricotta is a subtle flavoured cheese that is very versatile and perfectly at home in the guise of a cake or wrapped tastily in ravioli.
Butter and line a 25cm baking tin. Pre-heat your oven to 180ºC. Sieve the Ricotta and add the sugar and beat until the mixture is creamy and smooth. Mix in the almonds and essence. Add the egg yolks one by one beating well after each addition. Mix in the almonds and the essence. Mix in the orange zest and liqueur. Whisk the egg whites until stiff and fold into the Ricotta mixture, alternating with the potato flour. Spoon into the greased baking tin and bake for 40 minutes or until the skewer comes out clean. Sprinkle with icing sugar. Serves 8.
Using a zester, peel the orange taking care not to take any pith with the peel, cover with water and simmer until the peel is transparent and soft. Drain and set aside. Mix the sugar and 4 tbsp boiling water in a pot and slowly boil, when the sugar has dissolved add the orange juice and lemon. Combine the peel and sauce and cook over a low heat till the mixture is caramel in colour and the sauce is thick. Drizzle over the cake and serve as is or with a serving of Marscapone.
This recipe is taken from the author Anna Del Conte
Photography by C&D Heierli
Sweet dessert wine like a Noble Late Harvest complements this dish.
To shop from a selection of South Africa’s best wines, go to wineofthemonth.co.za