River Café remix: Hazelnut and ricotta cake


unsalted butter for the tin

250g shelled hazelnuts

225g unsalted butter, softened

250g caster sugar

8 eggs, separated

250g ricotta

finely grated zest of 5 lemons

65g plain flour

150g best-quality dark chocolate (70 per cent cocoa solids), grated

● Preheat the oven to 180C/gas 4. Butter a 30cm round cake tin that is 5cm deep, and line the base with greaseproof paper.

● Spread the hazelnuts in a small baking tin and toast in the oven for about 10 minutes or until their skins are loosened. Tip the hot nuts into a tea towel and rub to remove the skins. Coarsely chop the nuts in a food processor.

● Beat the butter and sugar together in an electric mixer until pale and light. Add the egg yolks, one by one, beating well.

● In a separate large bowl, beat the ricotta lightly with a fork. Add the lemon zest and chopped nuts.

● In a third large bowl, whisk the egg whites until they form soft peaks.

● Fold the egg yolk and butter mixture into the ricotta. Sift in the flour and fold it in.

● Finally, fold in the whisked egg whites. Spoon into the prepared cake tin and bake for 35 minutes or until set.

● Remove the cake from the tin to a plate and leave for 5 minutes then, while it is still warm, cover with the grated chocolate, which will immediately melt.



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