Try this Ricotta Fruit Cake with Rosemary Syrup - Mediterranean recipe, or contribute your own.
Suggest a better descriptionCream the butter and sugar until pale and fluffy. Add the egg yolks one by one, beating well between each addition. In a separate bowl fold the fruit zests, fruit and nuts into the ricotta. Fold the butter and egg mix into the ricotta and fruit. Sift the flour into this mix and combine. Beat the egg whites to soft peaks. Fold one large spoon of the egg whites into the ricotta mix. Once this is amalgamated fold in the remainder carefully, ensuring that you do not lose too much of the air. Grease a 12 x 2 inch spring form cake tin sparingly with vegetable oil. Pour in the mixture and bake in a 180C oven for about 45 minutes or until the tip of a knife inserted into the centre comes out clean. When the cake is cool, spike it all over with a fork and dribble with the rosemary syrup. Rosemary syrup: Add sugar and water to a pan over a medium heat and reduce. Add rosemary and infuse.
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Serving Size: 1 Serving (3733g) | ||
Recipe Makes: 1 servings | ||
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Calories: 5028 | ||
Calories from Fat: 1984 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 220.5g | 294 % | |
Saturated Fat 74.7g | 373 % | |
Monounsaturated Fat 82.2g | ||
Polyunsanturated Fat 28.3g | ||
Cholesterol 8539.1mg | 2627 % | |
Sodium 3782.7mg | 130 % | |
Potassium 3742.2mg | 98 % | |
Total Carbohydrate 436.4g | 128 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 434.1g | ||
Protein 332.6g | 475 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5028
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