Ingredients
- 1 cup toasted walnuts
- 2/3 cup soft butter
- 2/3 cup sugar
- 5 eggs
- 2/3 cup ricotta
- 1/3 cup flour
- vanilla extract or your choice
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Walnut and Ricotta Cake
Time: 30 minutes prep, 30 minutes cook
Servings: 12
Directions
- Cream together the butter and 1/2 cup sugar until light and fluffy.
- Add the egg yolks, vanilla, ricotta cheese and flout and mix together.
- Add the walnuts and mix.
- Whisk the egg whites in a large bowl until sniff. Gradually whisk in the remaining sugar.
- Carefully fold the egg whites into the ricotta mixture.
- Preheat the oven at 375 F. Grease a 9 inch round cake pan. Turn the mixture into prepared pan and lever the surface.
- Bake for 30 minutes until risen and firm. Leave the cake to cool in the pan. For garnish I mixed 1 8 oz container mascarpone cheese and 2/3 cup ricotta.
- Coat the cake with the cheese mixture and decorate as you wish
- a slice
- closer view
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Summary
Soft, tangy ricotta cheese is widely used in Italian sweets. The cake sinks lightly after baking, this gives it an authentic appearance.
Reviews
September 30, 2010
This cake looks fabulous...will certainly have to make this since Hubby loves desserts with Ricotta ;o)
Flavourful wishes,
Claudia
