italian torte recipe

Debbie Major&#8217;s lemony torte, studded with plump, juicy sultanas, is best served warm or at room temperature rather than chilled from the fridge.

Italian sultana and ricotta torte

For the base

plain flour, plus extra to dust

semolina

chilled unsalted butter,

caster sugar

For the ricotta topping

sultanas

caster sugar (reserve 3 tbsp)

unsalted butter,

free-range eggs,

4½ tbsp cornflour

tsp baking powder

salt

fresh ricotta

lemon

flaked almonds

Icing sugar

You’ll also need…

23cm springform cake tin, lightly greased with butter

For the ricotta topping, put the sultanas in a small, heatproof bowl, cover with boiling water, then set aside to soak.

Meanwhile make the base. Heat the oven to 160°C/140°C fan/gas 3. Put the flour and semolina in a food processor, add the butter and process briefly until the mixture looks like fine breadcrumbs. Add the 75g sugar and blend using the pulse button until the mixture starts to stick together in small clumps.

Turn out onto a lightly floured surface and knead lightly until smooth. Shape into a ball, then roll out into a 23cm disc. Put the disc in the greased tin and prick here and there with a fork. Bake for about 35 minutes until a pale biscuit-brown. Remove and set aside to cool slightly. Turn the oven up to 180°C/ 160°C fan/gas 4.

For the topping, drain the sultanas and spread out to dry on kitchen paper. Reserve 3 tbsp of the caster sugar. In a mixing bowl, beat the butter and remaining caster sugar with an electric mixer until combined. It won’t go pale and fluffy because of the high proportion of sugar. Crack in one of the eggs and beat once more until the mixture is light, pale and creamy. Beat in 2 more of the eggs. Separate the last egg and beat in the egg yolk. Reserve the egg white.

Sift over the cornflour, baking powder and salt, then fold in using a large metal spoon along with the ricotta, lemon zest and sultanas. Finally, whisk the egg white to soft peaks in a mixing bowl, then gently fold in using a large metal spoon.

Grease the sides of the tin with a little more butter and coat them with the reserved 3 tbsp caster sugar. Pour the ricotta topping mixture on top of the base in the tin, then scatter over the flaked almonds. Bake for 1 hour until the torte has puffed up, is firm to the touch and has started to shrink away from the sides of the tin. Remove from the oven and leave to cool in the tin.

Carefully remove the torte from the tin. To serve, lightly dust the top with icing sugar. Serve warm or at room temperature, cut into slices.

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Italian sultana and ricotta torte

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