Ingredients

• 115g (4 oz) butter, softened to room temperature, plus extra for tin
• 125g (4 & 1/2 oz) hazelnuts
• 125g (4 & 1/2 oz) sugar
• 4 large free-range or organic eggs, separated
• zest of 1 orange
• 30g (1 oz) plain flour
• 125g (4 & 1/2 oz) ricotta cheese
• 2 tablespoons poppy seeds
• a pinch of salt
• 3 heaped tablespoons jam, preferably apricot
• 50g (1 & 3/4) oz best-quality cooking chocolate (70% cocoa solids), finely grated

Description

I Must Have Made This Torte Hundreds Of Times When I First Moved To London — It Was One Of The First Classic Italian Dessert Recipes That I Learned To Make And It’s Great!Preheat The Oven To 190°C/375°F/gas 5. Butter A 28cm/11 Inch Loose-bottomed Flan Tin

View Full Recipe