Baked Ricotta Torte

Ingredients

• 3 x 250g tubs Perfect Italiano™ Ricotta
• 1 cup sugar
• 4 egg yolks
• 1 tsp vanilla extract
• ¼ cup thickened cream
• 4 egg whites
• grated rind of 1 lemon
• grated rind of 1 orange
• 2 tbsp raisins soaked in 2 tbsp brandy
• 2 tbsp softened butter
• 4 digestive biscuits, crushed
• ¼ cup slivered almonds 
• icing sugar to dust

Method

1. Preheat oven to 210°C.
2. Place ricotta in a sieve over a bowl for a few minutes to drain.
3. Place ricotta and sugar in a large bowl and mix well
4. Add egg yolks and vanilla and mix until smooth. Stir in cream.
5. Whip egg whites in a separate bowl until stiff peaks form. Fold gently into Ricotta mixture along with raisins, lemon and orange rind.
6. Grease a 22 cm round springform cake pan with butter and sprinkle with biscuit crumbs. Pour filling into tin and smooth surface with a spatula. Sprinkle almonds over the top of the filling.
7. Place in oven and bake for 10 minutes, then reduce heat to 180°C and continue to cook for another 40-45 minutes, or until the cake is nicely browned on top and just set.
8. Remove from the oven and allow to cool.
9. Dust with icing sugar to serve.