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Hazelnut Cake

Source of Recipe

unknown


List of Ingredients

4 ounces unsalted butter, softened
3 1/2 tablespoons flour, sifted
1/2 cup + 1 tbl. sugar
4 large eggs, separated
4 1/2 ounces hazelnuts
4 1/2 ounces ricotta cheese
2 teaspoons lemon peel
6 tablespoons apricot jam, mixed with 1 Tbl. water
1 ounce semisweet chocolate, finely grated


Recipe

Pre-heat the oven to 375ºF. Place the hazelnuts on a baking sheet and bake them for 10 minutes, or until golden. Allow to cool, rubbing the skins off. Chop them finely. Place the butter in a mixing bowl and beat together with 3 ounces of the sugar, add the egg yolks and continue to beat until light and fluffy. Fold into flour.

In a separate bowl beat the ricotta cheese, adding the chopped nuts and lemon peel, add this to the flour- egg yolk mixture. Beat the egg whites till you have stiff peaks, adding the remaining sugar and fold this into the ricotta mixture. Butter a 10 inch tart pan, spread the mixture in and bake this for 1/2 hour. Allow to cool, turn the tart over, moving the pan. Spread the jam over and sprinkle with grated chocolate.