Tummale Di Ricotta
You can play around with the flavours by adding spices, or candied fruit or ginger
Makes enough for: 1 cake
Ingredients
- 4 eggs, separated
- 150 g fructose
- 400 g ricotta, drained weight *
- 40 g cornflour, sifted
- 1 orange, zest finely grated and juiced **
- 75 g dark chocolate, roughly chopped
- 0.625 mls fine salt
- icing sugar for dusting (optional)
Method
- Preheat the oven to 200° Celsius
- Line the bottom and sides of a 20cm loose bottomed cake tin with baking paper
- Place the egg yolks and fructose into a large mixing bowl and whisk using an electric whisk until pale and thickened
- Add the ricotta, cornflour, orange zest and juice and whisk to combine
- Add the chocolate and fold to combine
- Place the egg whites and salt into a stand mixer bowl and whisk until stiff peaks form
- Add the the rest of the mixture, a third at a time, gently folding until completely combined
- Pour the batter into the cake tin and place into the oven to bake for 40 minutes
- Remove the tin from the oven and leave to cool completely
- When cool, remove from the tin and dust with icing sugar if you want it sweeter
Notes
* I bought a 500g container of ricotta and set is inside a muslin lined sieve to drain overnight.
** You will need 30mls juice for the recipe.
** You will need 30mls juice for the recipe.