Walnut and Ricotta Cake

1 cup walnut pieces

2/3 cup unsalted butter, softened

2/3 cup sugar

5 eggs, separated

Finely grated rind of 1 orange

2/3 cup ricotta cheese

6 tablespoons flour (plain)

Topping:

4 tablespoons apricot jam

2 tablespoons brandy

2 oz. Bitter or plain chocolate, coarsely grated

Preheat the oven to 375� F. Grease and line the base of a deep 9 inch round loose based cake tin.

Roughly chop and lightly toast the walnuts.

Cream together the butter and 1/2 cup of the sugar until light and fluffy. Add the egg yolks, orange rind, ricotta cheese, flour and walnuts and mix ingredients together.

Whisk the egg whites in a large bowl until stiff. Gradually whisk in the remaining sugar. Using a large metal spoon, fold a quarter of the whisked whites into the ricotta mixture.

Carefully fold in the rest of the whisked whites. Turn the mixture into the prepared tin and level the surface.

Bake for about 30 minutes until risen and firm. Leave the cake to cool in the tin. Transfer the cake to a serving plate.

Heat the apricot jam in a small saucepan with 1 tablespoon of water. Press through a sieve and stir in the brandy. Use to coat the top and sides of the cake. Scatter the cake generously with grated chocolate.

Makes 10 slices.

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