Ricotta Cake
Serves: 12
Ready in: 60 mins +
Ingredients:
vegetable oil, for greasing250g unsalted butter, softened
100g caster sugar
4 tbsp Splenda granulated sweetener
8 free-range eggs, separated
finely grated zest of 2 oranges
finely grated zest of 3 lemons
200g mixed dried fruits
85g roasted hazelnuts, roughly chopped
250g ricotta cheese
85g plain flour
method:
- Preheat the oven to 180C/350F/Gas 4. Grease a 23 x 5cm springform cake tin sparingly with vegetable oil.
- Cream the butter, sugar and sweetener together until pale and fluffy. Add the egg yolks one by one, beating well between each addition.
- In a separate bowl, fold the citrus zest, dried fruits and nuts into the ricotta. Fold in the butter and egg mixture. Sift the flour into this mix and combine.
- Beat the egg whites to soft peaks. Mix 1 tbsp of the egg whites into the ricotta mix. Once this is amalgamated, fold in the remainder carefully, ensuring that you do not lose too much of the air.
Did you make this recipe?
Share your creations by tagging @livegreenandgood on Instagram with the hashtag #livegreenandgood
