Italian Ricotta Cake

Julia Jones, Beaconsfield

Based on a recipe from the
Tasmanian Gallery & Museum, Launceston

Crust

2 C plain flour
2 tsp baking powder
1/3 C brown sugar
1/2 C almond meal, with some coarsely chopped bits
1 egg, lightly beaten
1/2 tsp vanilla essence
180 g very cold butter, cubed


Preheat oven to 175-180 C. Grease large springform tin. Rub butter into dry
ingredients, add vanilla and egg and enough water to make 'crumbly' mixture.
Place half in large springform tin and press down to
cover base, but not too firmly.



Filling

800 g ricotta cheese
125 g light cream cheese
1 Tbl liquid glucose
30 mL dark rum (optional)
1/2 C toasted almonds, pulsed to different sizes
150 g dark chocolate
1 C caster sugar



Melt chocolate and allow to cool to just warm. Mix together cheeses,
glucose, rum and brown sugar. Beat well. Beat in chocolate and mix in nuts.
Pour into base and then crumble remaining crust on top.
Cover with baking paper if necessary to prevent browning at edges.

Bake about 1 hour. Cool and refrigerate.