by gluttonforlife
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Photo by gluttonforlife
gluttonforlife's Notes:
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5
large eggs, separated
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3/4 cups
sugar
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1 teaspoon
vanilla extract
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2 cups
fresh ricotta (*see note)
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1 tablespoon
lemon zest
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2 tablespoons
olive oil
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1 1/2 cup
hazelnut flour
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1/4 cup
heavy cream
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1/4 teaspoon
salt
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2 tablespoons
demerara sugar
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Preheat oven to 350 degrees.
Ask the hotline about this step!Generously 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 the hotline about this step!Whisk 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 the hotline about this step!In 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 the hotline about this step!Pour 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 the hotline about this step!Bake 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 the hotline 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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Island Creek Oysters is one of the largest purveyors of oysters and clams in the U.S.
i love the idea of this. and the photo is gorgeous. i look forward to making this!