Ingredients
1/2 cup Maggie Beer Verjuice
250g firm ricotta
150g mascarpone
60g caster sugar
60g honey
3 free range eggs
1 orange, peeled and sliced
1/4 cup (20g) flaked almonds, roasted
Verjuice Caramel
1/2 cup (125ml) Maggie Beer Verjuice
1/4 cup (55g) caster sugar
1/2 cup Maggie Beer Verjuice
250g firm ricotta
150g mascarpone
60g caster sugar
60g honey
3 free range eggs
1 orange, peeled and sliced
1/4 cup (20g) flaked almonds, roasted
Verjuice Caramel
1/2 cup (125ml) Maggie Beer Verjuice
1/4 cup (55g) caster sugar
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Methods
Prep time: 15 mins / Cook time: 35 mins, plus cooling.
METHOD
1
Preheat oven to 160°C fan-forced. Lightly butter a 1.5-litre shallow rectangular baking dish.
2
Place the half cup verjuice into a small sauce pan, place over a high heat and reduce to 3 tablespoons. Remove from the heat and set aside to cool.
3
Process ricotta, mascarpone, sugar, honey, eggs and reduced verjuice in a food processor until smooth.
4
Spoon into baking dish, smooth top and bake for 30-35 minutes; until puffed, golden on the edges and set in the centre. Stand at room temperature for 15 minutes (ricotta cream will deflate a little; this is okay).
5
Using a peeler, peel the rind from the orange without any pith and set aside, then trim away the white pith from the orange and discard. Slice the orange into 5 mm slices and set aside.
6
Meanwhile to make the verjuice caramel, place 80ml of verjuice and sugar into a small sauce pan and place over a high heat. Bring to the boil and allow to cook to for approximately 4 minutes; until the caramel is a medium dark colour. Remove from the heat, pour in the remaining verjuice and stir until well combined. Set aside to cool.
7
To serve, place the orange slices on top of the cake, sprinkle the almonds and drizzle with caramel.
Note: This recipe is also delicious served with one of Maggie's delicious Ice Creams, available in all good grocery stores.
Note: If you increase the serving size of this recipe, be sure to use a larger tin and adjust the cooking time accordingly. A bigger volume takes longer to cook through evenly and thoroughly.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
Prep time: 15 mins / Cook time: 35 mins, plus cooling.
METHOD
1
Preheat oven to 160°C fan-forced. Lightly butter a 1.5-litre shallow rectangular baking dish.
2
Place the half cup verjuice into a small sauce pan, place over a high heat and reduce to 3 tablespoons. Remove from the heat and set aside to cool.
3
Process ricotta, mascarpone, sugar, honey, eggs and reduced verjuice in a food processor until smooth.
4
Spoon into baking dish, smooth top and bake for 30-35 minutes; until puffed, golden on the edges and set in the centre. Stand at room temperature for 15 minutes (ricotta cream will deflate a little; this is okay).
5
Using a peeler, peel the rind from the orange without any pith and set aside, then trim away the white pith from the orange and discard. Slice the orange into 5 mm slices and set aside.
6
Meanwhile to make the verjuice caramel, place 80ml of verjuice and sugar into a small sauce pan and place over a high heat. Bring to the boil and allow to cook to for approximately 4 minutes; until the caramel is a medium dark colour. Remove from the heat, pour in the remaining verjuice and stir until well combined. Set aside to cool.
7
To serve, place the orange slices on top of the cake, sprinkle the almonds and drizzle with caramel.
Note: This recipe is also delicious served with one of Maggie's delicious Ice Creams, available in all good grocery stores.
Note: If you increase the serving size of this recipe, be sure to use a larger tin and adjust the cooking time accordingly. A bigger volume takes longer to cook through evenly and thoroughly.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
Verjuice 750mL
$16.95
Autumn and Winter
Dinner
Vegetarian
