Italian sultana and ricotta torte recipe | delicious. magazine
Delicious Italian torte filled with ricotta and plump sultanas, perfect for warming up or enjoying at room temperature. Serves 12. Easy to make!
Ingredients
- For the base
- 175g plain flour, plus extra to dust
- 75g semolina
- 175g chilled unsalted butter, cut into small pieces, plus extra for greasing
- 75g caster sugar
- For the ricotta topping
- 100g good quality sultanas
- 225g caster sugar (reserve 3 tbsp)
- 90g unsalted butter, at room temperature
- 4 large free-range eggs, at room temperature
- 4½ tbsp cornflour
- Scant 1 tsp baking powder
- ¼ tsp salt
- https://www.deliciousmagazine.co.uk/recipes/homemade-ricotta/750g fresh ricotta
- Finely grated zest 1 large unwaxed lemon
- 15g flaked almonds
- Icing sugar to dust
- You’ll also need…
- 23cm springform cake tin, lightly greased with butter
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