Macadamia and Ricotta Cake
Macadamia and Ricotta Cake
Submitted by Chef Andy Stewart
Desserts
Ingredients
- 1 stick butter, softened
- 2 tablespoons Fustini's Blood Orange olive oil
- 1/2 cup + 3 tablespoons sugar, divided
- 1 cup Macadamia nuts, coarsely chopped and lightly toasted
- 6 tablespoons flour
- 5 eggs, separated
- zest of 1 orange
- 2/3 cup Ricotta cheese
- 4 tablespoons apricot jam
- 2 tablespoons Fustini's Peach balsamic
- 1/2 cup chocolate flakes or curls
- 3 tablespoons toasted coconut
Directions
- Preheat oven to 375 degrees. Grease a nine-inch spring form or cake pan Cream together the butter, olive oil, and 1/2 cup sugar. In a mixer fitted with the paddle attachment. Add the macadamia nuts, flour, egg yolks, orange zest, and ricotta cheese and mix. Beat the egg whites in a separate bowl until stiff peaks form. Fold half the egg whites into the ricotta mixture, and then the 3 tablespoons of sugar, and then the rest of the egg whites. Fold only until combined. Pour the mixture into the prepared pan and place into the oven. Bake until risen and firm - 30 to 35 minutes. Allow to cool.
- Place the apricot jam and balsamic into a small saucepan and bring to a simmer. Cook over low heat until slightly thickened. Let cool slightly. Unmold the cake and place it on a service platter. Brush the apricot mixture all over the cake and let cool completely. Garnish with chocolate flake and toasted coconut.
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