Quick recipe Search

Search for a recipe to plan your perfect menu.

Advanced search >

Quick Wine Chooser

  • Advanced search

My Morrisons

  • Hello , welcome back.

Fruity ricotta cake

Ingredients

  • 6 clementines, peeled and thinly sliced
  • 150g fresh cranberries
  • 175g sunflower spread
  • 175g golden caster sugar
  • 3 eggs, separated
  • 250g ricotta
  • 100g self raising flour
  • 100g ground almonds
  • 4 tbsp Cointreau
  • 25g demerara sugar

Method

  1. Preheat the oven to 180°C/350°F/Gas 4. Lightly oil and line a 20cm loose-bottom cake tin with baking parchment. Arrange the clementine slices over the base and sides of the tin. Fill in the gaps with cranberries.
  2. Cream together the spread and sugar until light and fluffy then beat in the egg yolks and ricotta. Fold in the flour, ground almonds and remaining cranberries and carefully spoon into the cake tin. Level the top with the back of a spoon.
  3. Bake for 1 hour 10 minutes until firm and springy to the touch. Run a round-bladed knife around the edge of the tin and turn the cake out onto a wire rack set over a tray.
  4. Gently heat the Cointreau and sugar until the sugar has dissolved then spoon over the cake. Serve sliced into wedges.
  • Add to My Morrisons
  • Print
  • Share >
12 Serves 12 people
15 Preparation time of 15 mins
70 Cooktime for 70 mins
328
Calories
16%
21.5g
Sugar
24%
20.8g
Fat
30%
4.7g
Saturate
24%
0.4g
Salt
6.7%
of your Guideline Daily Amount (GDA)

Newsletter

 
Read Morrisons magazine now >
 
Find your nearest store >
 
Read our wine supplier stories >
 
Find out about MFEST >
 
See our lamb recipes >