TORTA DI RICOTTA E NOCCIOLE
For the cake
75g caster sugar
1 vanilla bean, split lengthwise and seeds scraped
finely grated zest of 1 lemon
finely grated zest of 1 orange
75g toasted hazelnuts
For the mascarpone cream
60g dark chocolate shavings
Preheat the oven to 110ºC. Grease a 25cm spring form cake tin
To make the cake, place the eggs and the sugar and vanilla seeds in the bowl of a food processor and process for 5 minutes or until light and creamy. Add the ricotta, zests, Frangelico and mix well. Remove from the food processor and fold in the hazelnuts. Pour into the prepared tin. Place in the oven and bake for 50 minutes, or until the sides can be pulled away with the fingers and will not stick. Set aside to cool for 20 minutes.
To make the mascarpone cream, cream the egg and sugar until light and fluffy. Add the mascarpone and mix until smooth. When the cake is cool, cover with the mascarpone cream and sprinkle with some chocolate shavings on top.
Complementary Wines: Chianti, Icewine/Eiswein, Passito, Recioto, Recioto della Valpolicella
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