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Luke Mangan's Apricot Ricotta Cake

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)14014.368
Energy (kCal)216931.748
Carbohydrates (g)3871.736
Total fats (g)16157.953
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat the oven for 180°C Grease a 20cm cake tin with butter and sprinkle over some raw sugar, tipping out the excess. | 2. Beat the caster sugar and egg yolks until pale. Fold through the ricotta, orange rind and juice, flour and apricots. Whisk or beat the egg whites to soft peaks and fold into the mixture. | 3. Pour into the cake tin, sprinkle with flaked almonds and bake for 1 hour. Let the cake cool in the tin for about 10 minutes before turning out. | 4. To serve: Dust with icing sugar and serve with crème fraiche. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter - - - -
    sugar - - - -
    caster sugar 75 - - - -
    egg 7 separated 500.5 2.52 43.96 33.285
    ricotta cheese 500 215760.0 3769.6 13962.4 16095.2
    orange juice 3 juice rind 334.8 77.376 5.207999999999999 1.4880000000000002
    plain flour 125 - - - -
    apricot 200 g chopped 96.0 22.24 2.8 0.78
    almond 2 tablespoons sliced 240.44799999999998 0.0 0.0 27.2
    icing sugar - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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