by gluttonforlife
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gluttonforlife's Notes:
Expand5 large eggs, separated Ask a question about this ingredient
3/4 cups sugar Ask a question about this ingredient
1 teaspoon vanilla extract Ask a question about this ingredient
2 cups fresh ricotta (*see note) Ask a question about this ingredient
1 tablespoon lemon zest Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
1 1/2 cup hazelnut flour Ask a question about this ingredient
1/4 cup heavy cream Ask a question about this ingredient
1/4 teaspoon salt Ask a question about this ingredient
2 tablespoons demerara sugar Ask a question about this ingredient
Preheat oven to 350 degrees.
Ask a question about this stepGenerously butter the sides and bottom of an 8” springform pan. Dust the sides lightly with hazelnut flour. Line the bottom with parchment paper and butter this, too.
Ask a question about this stepWhisk together egg yolks and sugar until light and fluffy, then whisk in vanilla. Stir in ricotta, lemon zest and hazelnut flour until well blended. Whip heavy cream until soft peaks form and fold that in.
Ask a question about this stepIn a separate bowl, beat egg whites with salt until they hold firm peaks. Fold this into ricotta mixture in three increments, trying not to overmix.
Ask a question about this stepPour into springform pan and smooth top evenly (so it's not lumpy like mine, above!). Sprinkle a layer of demerara sugar over the top. This forms a lovely crunchy crust.
Ask a question about this stepBake for 20 minutes; rotate and bake for another 20. Cake is done when slightly springy and a toothpick inserted in the center comes out clean. Delicious served warm or room temperature, either plain or accompanied by fresh or macerated fruit and/or topped with a dollop of crème fraiche or a small scoop of ricotta.
Ask a question about this step*Ricotta should be on the dry side. If yours is very watery, line a colander with cheesecloth, place the ricotta inside, and set it in the sink to drain out some of the liquid.
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Mollie is the best-selling author of many (mostly) vegetarian cookbooks, including the original Moosewood Cookbook, The Enchanted Broccoli Forest, and a trilogy of cookbooks for kids. Her most recent title is Get Cooking : 150 Simple Recipes to Get You Started in the Kitchen.
i love the idea of this. and the photo is gorgeous. i look forward to making this!