Orange, Ricotta & Almond Cake with Rosemary Syrup
Provides 12 slices
300g High Weald Dairy Ricotta
2 large oranges, washed
250g ground almonds
250g caster sugar
200g unsalted butter
80g self-raising flour
6 eggs, separated
For the Rosemary syrup:
1 part demerara sugar to 1 part water
Handful of rosemary sprigs, destalked
Pre-heat oven to 150C. Simmer oranges in water for around 15 minutes or until soft. Cream the butter and caster sugar and then add egg yolks one by one. Place softened oranges in a blender with ricotta and blitz until almost smooth. Add ground almonds and flour to butter mix and combine well. Then add orange and ricotta mix and again combine well. Beat eggs whites until you have stiff peaks. Then whisk in a third of the egg whites into the cake mix and then gently fold in remaining two thirds. Place in an 11″ (28cm) lined cake tin and place in oven for 40-45 minutes or until a knife comes out clean. Cool on a cake rack.
To make the rosemary syrup, place equal quantity of demerara sugar and water in a heavy based saucepan over a medium to high heat. Heat until it becomes a very hot syrup. Take off the heat and add rosemary sprigs and infuse until cool. Cake best served warm, drizzled with rosemary syrup and with a crème Chantilly.