Trentini cherry & ricotta cake
INGREDIENTS
- 2 tablespoon melted butter
- 175g castor sugar
- 10 eggs, medium size, separated
- 50ml Pizzini Per Gli Angeli wine,
or your favourite liquer - 750g Ricotta Cheese
- 3 oranges, juiced and rine
- 190g plain flour,
or 160g gluten free flour - 1.5 cups of chopped cherries
METHOD
Step 1
Preheat the oven to medium (180˚C) Grease a spring-form pan and line the base with grease proof paper.
Step 2
Beat the castor sugar and egg yolks for 4 minutes or until pale and thick. Stir the Pizzini Per Gli Angeli into the ricotta cheese, and mix this into the yolk mixture with the rind and juice of the orange. Add the flour and mix well.
Step 3
Whisk the egg whites to medium peaks and gently fold into the mixture. Lastly fold in the cherries.
Step 4
Pour the mixture into the spring form pan and cook in the oven for 1 hour or until golden on top and the cake is firm to the touch.
Step 5
Leave to cool in the tin before turning out onto a serving plate.
MATCHING WINE
Slightly more floral than our other Italian ...
