Wednesday, 2 January 2013

Orange and cranberry ricotta cake

2 oz / 50g of dried cranberries (can use sultanas)
8 oz / 200g caster sugar (use vanilla sugar if poss)6 oz / 150g softened butterthe finely grated zest and juice of one orange (or lemon)3 large free range eggs, separated10oz / 250g ricotta cheese8 oz / 200g self raising flour1 tsp baking powdericing sugar for dusting

Place the cranberries in a small saucepan and cover with water.  Bring to the boil, then reduce the heat and simmer for about 10 minutes.  Drain and allow to cool. Meanwhile, preheat the oven to 180*C/350*F/ gas mark 4.  Grease and line the bottom of an 8 inch spring form cake tin.

Rub the orange zest into the sugar, then add the butter and cream until light and fluffy.  Beat in the egg yolks and then the ricotta, to obtain a smooth mixture.  Add the cranberries. Fold in the flour and baking powder.

In a separate bowl, whisk the egg whites until stiff.  Stir 1/4 into the cake mixture and gently fold in the rest until thoroughly mixed, then spoon into the tin.  

Bake for just over an hour or until a toothpick inserted in the centre comes out clean.  The crust will be cracked on the top and nicely golden. Cool in the tin for a few minutes before removing to a rack.  Dust with icing sugar before serving. 
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