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Sweets and Desserts continued
Lemon Curd
Makes:3cups
115g butter, room temperature
1 ½ cups caster sugar
¼ lemon zest
4 eggs
½ cup lemon juice
1. Using the large processing bowl fitted with
the large universal ‘s’ blade process butter,
sugar and lemon zest until combined.
2. Add eggs one at a time making sure to mix
well after each addition, add lemon juice.
Process until combined.
3.Pourmixtureintoamediumpotover
medium heat and stir constantly until
mixture has thickened, 5-10 minutes.
4. Store in a clean, covered container in the
refrigerator for up to one week.
Orange Ricotta Torte
Serves: 8-10
125g blanched almonds
115g butter, room temperature
¾ cup caster sugar
4 eggs, separated
¼ cup plain flour
125g ricotta
1 tablespoon orange zest
50g dark chocolate
1. Preheat oven to 180°C. Grease and line a
20cm spring form cake pan with baking
paper.
2. Place almonds on a baking tray and roast
for 5 minutes or until golden. Allow to
cool.
3.Oncecooledusingthesmallprocessing
bowl fitted with the small universal’s’ blade
process almonds until a fine powder. Set
aside.
4. Using the large processing bowl fitted with
the large universal ‘s’ blade process the
butter and sugar until pale, scraping down
sides if necessary. Add egg yolks, one at a
time, making sure to mix well after each
addition. Sift over flour and gently fold
through ricotta, orange zest and almond
meal.
5. Using an electric mixer whisk egg whites
until stiff peaks form.
6. Gently fold egg whites through ricotta
mixture. Pour into prepared pan and bake
for25-30minutesoruntilcooked.Allowto
cool in pan before turning out onto a wire
rack.
7. Using the large bowl with the fine grating
blade grate the dark chocolate. Sprinkle
over the top of cake just before serving.