Apologies, you're right, that was cruel of me! I can't find the recipe online so Mum has sent me a photo - it's Antonio Carluccio's Hazelnut Cake and it goes something like this:
100g butter
150g hazelnuts
125g caster sugar
4 large eggs
30g plain flour
300g fresh ricotta
1tbsp finely grated lemon rind
200g apricot jam, slightly diluted with water
30g dark bitter chocolate, grated
Preheat oven to 200°C and butter a 25cm flan or cake tin. Toast hazelnuts in the preheated oven until golden (a few minutes), cool and chop finely.
Soften the butter and beat together with 70g of the sugar in a large bowl. Add the egg yolks only and beat until smooth, then add flour and mix well. In another bowl, stir the ricotta with a fork until smooth, then add this to the yolk mixture along with the chopped hazelnuts and grated lemon rind.
Beat the egg whites separately until stiff, then add remaining sugar and beat until completely blended. Gently fold yolk/flour mixture into white mixture with a large metal spoon, being careful to lose as little air as possible. Spoon or pour into prepped tin and bake for 30 minutes. Take out and leave cake to cool in tin. When cool, transfer from tin onto a cake plate. Spread jam on top and sprinkle over grated chocolate to finish.
It is very good room temp or cold from the fridge, especially with a strong espresso. Buon appetito!
Love the articles, the links are also a great way of finding new foods and suppliers, ngā mihi nui, keep up the good work
Ngā mihi matakuikui, Jen! Thank you for reading!
Kia ora, wonderful newsletter, but how can you leave us hanging without a ricotta and hazelnut torte recipe?!
Apologies, you're right, that was cruel of me! I can't find the recipe online so Mum has sent me a photo - it's Antonio Carluccio's Hazelnut Cake and it goes something like this:
100g butter
150g hazelnuts
125g caster sugar
4 large eggs
30g plain flour
300g fresh ricotta
1tbsp finely grated lemon rind
200g apricot jam, slightly diluted with water
30g dark bitter chocolate, grated
Preheat oven to 200°C and butter a 25cm flan or cake tin. Toast hazelnuts in the preheated oven until golden (a few minutes), cool and chop finely.
Soften the butter and beat together with 70g of the sugar in a large bowl. Add the egg yolks only and beat until smooth, then add flour and mix well. In another bowl, stir the ricotta with a fork until smooth, then add this to the yolk mixture along with the chopped hazelnuts and grated lemon rind.
Beat the egg whites separately until stiff, then add remaining sugar and beat until completely blended. Gently fold yolk/flour mixture into white mixture with a large metal spoon, being careful to lose as little air as possible. Spoon or pour into prepped tin and bake for 30 minutes. Take out and leave cake to cool in tin. When cool, transfer from tin onto a cake plate. Spread jam on top and sprinkle over grated chocolate to finish.
It is very good room temp or cold from the fridge, especially with a strong espresso. Buon appetito!
All Meyer cheese is excellent, and the Old Master Parmesan is fabulous (and very well priced).
I have started to panic when I don't have some in the fridge, it's so good!