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Sicilian Orange Cake with Whipped Ricotta Cream

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I'm a big fan of this cake. The texture is a little bit like a semolina cake (due to the almond meal). It requires neither oil, nor butter (the almonds are rich enough in fat) but the oranges make it incredibly moist.



CAKE
2 large oranges
5 large eggs
8 oz. almond meal (225 grams)
8 oz. sugar (225 grams)
1 teaspoon baking powder
2 tablespoons ricotta cheese
(in France or Italy, ricotta is mostly found in containers of 250 grams. I used 2 tablespoons for the cake and the rest of the container for the whipped cream)

WHIPPED RICOTTA CREAM
250 grams ricotta cheese (minus the 2 tablespoons used for the cake), cold
20 cl whipping cream (no less than 30% fat), cold
1/2 cup confectioner's sugar
1 teaspoon vanilla extract
zest of 1 orange



Preheat oven to 350°F/180°C.
Rinse and boil oranges with skin on until soft (20-25 minutes). Allow oranges to cool.
Cut in quarters, removing the pips. Blend until smooth.
Beat eggs and add remaining ingredients before mixing thoroughly.
Line bottom of an 8 or 9-in…