recipes
Almond and ricotta cake with berries and chocolate sauce
Ingredients
For the cake
- 100g butter
- 250g caster sugar
- 2 eggs
- 50ml milk
- 100g flour
- 100g almonds
- 1 tsp baking powder
- Zest of a lemon
- Almond essence
- 400g ricotta (Benna)
- 2 eggs
- Vanilla essence
- 1 tbsp honey
You will also need
- 1 x 400g tin berries in light syrup (Arkadia/Waitrose)
- 1 pouch Belgian chocolate sauce (Arkadia/Waitrose)
- 1 tsp corn flour
Method
Beat the butter and sugar until pale and creamy. Beat in the eggs one at a time and eventually the milk and the almond essence. Add the ground almonds and the lemon zest and fold in. Fold in the sieved flour and baking powder. Pour the mixture into an 8 inch cake tin buttered and lined with baking paper. Beat the ricotta with the yolks and honey, gently spread it on top of the almond mixture. Bake in a pre heated oven temp 80 for approximately 45 minutes. Strain the berries from the syrup and bring to the simmer, if syrup is too thin thicken slightly with diluted corn flour. Take off the syrup from the fire, stir in the berries and allow to cool. Spread the berries over the almond cake and serve with the warmed chocolate sauce
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