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You are here: Home / All Recipes / Torta alla Ricotta con Uvette ( Glutenfree ricotta cake)

Torta alla Ricotta con Uvette ( Glutenfree ricotta cake)

By Manuela | May 10, 2014 | InAll Recipes, Blog, Desserts

For 8 people
Preheat the oven 180˚

• 500 gr full cream ricotta
• 50 gr polenta
• 100 gr raw caster sugar
• 6 organic eggs
• 200 gr sultanas
• grated zest and juice of 1 organic lemon and 1 organic mandarin
• 150 gr almonds, roasted
• a pinch of salt

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• process the almonds in your food processor, until you have a consistency of coarse breadcrumbs
• butter a 23 cm spring form

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• pour 2 tablespoons of the almond crumbs into the tin
• shake around to cover the bottom and side of the tin
• mix the sultans with the juice and zest of the lemon and mandarin
• beat the eggs with the sugar until light and frothy
• mix the ricotta, sultanas, polenta, salt and the rest of the almonds in with the egg and sugar mixture

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• pour the mixture into the tin

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• bake for about 45 minutes. (Do not worry if the mixture looks quite liquid, it will firm up during cooking)

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