Please wait, the site is loading...

Hazelnut and ricotta torta


Serves: 8
timePrep time: 35 mins
timeTotal time:
Hazelnut and ricotta torta
Recipe photograph by Maja Smend

Hazelnut and ricotta torta

Have a go at this delicious hazelnut and ricotta torta from The River Cafe - a truly sensational Italian dessert, packed with hazelnuts and plenty of chocolate

Serves: 8
timePrep time: 35 mins
timeTotal time:

Rate this recipe
Print Print

Nutritional information (per serving)
Calories
400Kcal
Fat
28gr
Saturates
11gr
Carbs
26gr
Sugars
22gr
Fibre
2gr
Protein
9gr
Salt
0.2gr

The River Cafe

The River Cafe

Founded by Ruth Rogers, The River Cafe is celebrating its 30th birthday this year
See more of The River Cafe’s recipes
The River Cafe

The River Cafe

Founded by Ruth Rogers, The River Cafe is celebrating its 30th birthday this year
See more of The River Cafe’s recipes

Ingredients

  • 110g unsalted butter, softened plus extra to grease
  • 125g blanched hazelnuts
  • 125g caster sugar
  • 4 medium eggs, separated
  • 125g ricotta
  • finely grated zest of 2 lemons
  • 35g plain flour
  • 75g dark chocolate (70% cocoa solids), grated

Step by step

Get ahead
The torta keeps for up to 2 days. Store covered in a cool place, or freeze for up to one month.
  1. Preheat the oven to 180°C, fan 160°C, gas 4. Butter a 20cm round cake tin that is at least 5cm deep, and line the base with baking paper.

  2. Spread the hazelnuts out in a small baking tin and toast in the oven for about 10 minutes until lightly golden. Coarsely chop the nuts in a food processor until they resemble rubble. Don’t blend them too far, you want them asquite identifiable chunks.
  3. Beat the butter and sugar together with an electric mixer until pale and light. Add the egg yolks, one by one, beating well.
  4. In a separate large bowl, beat the ricotta lightly with a fork. Add the lemon zest and chopped nuts. In a third large bowl, whisk the egg whites with a clean dry whisk until they form soft peaks.
  5. Fold the egg yolk and butter mixture into the ricotta. Sift in the flour and fold it in. Finally, fold in the whisked egg whites, starting with one spoonful to loosen the mixture, then add the remainder, being careful not to over mix. Spoon into the prepared cake tin and bake for 25 minutes or until set.

  6. Remove the cake from the tin to a plate and leave for 5 minutes, then whilst it is still warm, cover with the grated chocolate, which will immediately melt.

    Recipe taken from River Cafe 30 by Ruth Rogers, Rose Gray, Joseph Trivelli and Sian Wyn Owen (Ebury Press, £28). Available from 5 October

You might also like...


We value your privacy

We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our cookie policy.

Cookie Preference Centre

Learn more about what each cookie category does and choose your settings (toggle right to opt in or left to opt out). Cookie policy


Strictly Necessary

These technologies are needed to enable our websites and apps to run and to keep it secure.

Sainsbury's Magazine

These technologies tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.

Cookie name Duration
PHPSESSID Until the browsing session ends
device_view 1 month
recentlyViewedRecipes 1 year
subscription-{popup-version-date}-PopupClosed 12 days

Vimeo

Enables Vimeo videos on the site

Cookie name Duration
_derived_epik 1 year

Constant Commerce

Enables shopping tools for recipe ingredients

Cookie name Duration
cc_a_h 10 years
cc_a_s Until the browsing session ends

DoubleClick

DoubleClick Digital Marketing (DDM) is an integrated ad-technology platform that enables us to more effectively create, manage and grow high-impact digital marketing campaigns.

Cookie name Duration
DSID 10 days
IDE 1 year
RUL 11 months

Performance/Analytics

These technologies tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.

Google

Google Analytics tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.

Cookie name Duration
__gads 13 months
_ga 28 months
_gat 1 minute
_gid 1 day
1P_JAR 1 month
ANID 10 days
CONSENT 18 years
NID 6 months
__Secure-3PAPISID 2 years
__Secure-3PSID 2 years
__Secure-3PSIDCC 1 year

Marketing/Targeting

These technologies help us decide which products, services and offers may be relevant for you. We use this data to customise the marketing content you see on websites, apps and social media. They also help us understand the performance of our marketing activities. These cookies are set by us or our carefully-selected third parties.

Pinterest

Pinterest conversion tracking gathers conversion insights and builds audiences to target based on actions our visitors have taken on the site.

Cookie name Duration
_pinterest_ct_rt 1 year
_pinterest_ct_ua 1 year
_pin_unauth 1 year

Outbrain

These technologies tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.

Cookie name Duration
outbrain_cid_fetch 5 minutes
adrl 5 weeks
apnxs 6 weeks
criteo 2 months
obuid 6 months

Twitter

Twitter conversion tracking enables us to measure our return on ad spend by tracking the actions people take after viewing or engaging with our ads on Twitter.

Cookie name Duration
personalization_id 2 years
muc 2 years
ads_prefs 5 years
auth_token 5 years
dnt 5 years
guest_id 2 years
twid 5 years