| Recipes
Ingredients
500 grams of fresh ricotta cheese
8 eggs, seperated
2 teaspoons of almond extract
300 grams of raw organic honey
400 grams of almond meal
2 finely grated orange rind
1/2 cup of flaked almonds
juice of the remainder of oranges
Method
Preheat oven around 180 degrees.
Oven grease proof paper your cake tin or a ceramic dish.
Beat together ricotta, egg yolks, almond extract and honey in an electric mixer until smooth, you will find that you might need to stop and gently coax the ingredients together, add some of the juice of the fresh orange into this, and orange rind, gently add the almond meal slowly. Place the mixture into another bowl, and put the egg whites in the mixer.
Note: before you put the egg whites in the mixer make sure that it is dry as they will not peak if they have any water in the bowl.
Whisk the egg whites in a clean dry bowl until soft peaks. Fold in 1/3 of the egg whites into the ricotta mixture to loosen, then continue folding the remainder. Spread into the dish and bake for around 50 minutes, sprinkle almonds on top and bake until golden brown, to check and see if the cake is ready place a skewer if it comes out clean the cake is done.
Cool slightly then turn on to a wire rack.
With the rest of the juice you can mix it with a little honey in a pan and pour it over the cake when it is ready.Serve with fresh lactose free zymil cream and strawberries.
I love this as it is simple and healthy!
Enjoy...
See you at the table.... Carmela