Sunbeam LC9000 manual Lemon Curd, Makes 3 cups, Orange Ricotta Torte

Sweets and Desserts continued

Lemon Curd

Makes: 3 cups

115g butter, room temperature

1 ½ cups caster sugar

¼lemon 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.Pour mixture into a medium pot over 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

¾cup 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.Once cooled using the small processing 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 for 25-30 minutes or until cooked. Allow to 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.

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