Thursday 2 July 2020
Loosely adapted from Elisabeth David's Italian volume (where she sometimes gets it right, and sometimes ...let's face it...falls a little short of the mark). I seem to be on a ricotta kick at the moment - I don't know why; perhaps the onset of the truly hot weather invites light eating, and ricotta functions so well as a vehicle for interesting flavours and textures, but without imposing itself very much in the process. In any event, I find myself regularly these days turning out ricotta and spinach gnocchi (which I love), or else torta di ricotta, with its excellent flavours of mint and basil...And, of course, this.
420g ricotta; 50g ground almonds; 3 medium eggs; 55g diced candied peel (mixed...orange, lemon, apricot, pretty much whatever is available); 55g sultanas; grated zest of a lemon; 112g sugar (or equal quantity-by-volume sucralose); half tsp each of orange flower water and vanilla essence (and almond essence, if your ground almonds are of only middling quality).
There is almost no method to making this, so as recipes go, it's a bit of a frost.
1. Heat the oven to 180 degrees C. Grease a 20cm false bottomed tin, and line the base with greaseproof paper.
2.Mix all of the ingredients together in a large bowl, with the aid of a hand whisk - don't overmix, just enough so that everything is properly mixed in, and holds together.
3. Pour the mixture into the prepared tin, and bake for 45-50 minutes (until the top has started to brown nicely). Let it cool in the tin for twenty minutes or so before you un-mould it, and place it on serving dish ,