Pecan Ricotta Cake

Have you ever made culinary mistakes that turned out otherwise? This is one of them. My friends just oooed and aaahhed over how moist and soft and delicious and fragrant this cake was. This cake recipe is based on that given in a great cookbook, Mediterranean by Jacqueline Clark and Joanna Farrow. However, I've changed some of the ingredients based on whatever was available in my kitchen.

My stash of walnuts had gone bad and there were only pecans and almonds left. I decided on the pecans. I also used cointreau in place of the apricot-brandy glaze, lemon zest instead of orange. When I finished and looked at the book again, I had to kick myself because it said 'walnut pieces' but I had chopped my pecans very finely. I always make such mistakes; it's a good thing I'm not in the medical field.

This cake uses only 6 tablespoons of flour so it will deflate quite a bit after you take it out of the oven. But be surprised by the softness and moistness which are due to the ricotta cheese. I recommend this cake for your Christmas party. It has the nuts and the liquer but is not heavy like the tradional fruitcake. Like I said, my friends loved it. I hope you do too, because this is one of the best cakes I've tested and tasted this year.

Pecan Ricotta Cake
1 cup walnuts/pecans/almonds/other nuts
10 T unsalted butter, softened
2/3 cup sugar
5 eggs, separated
finely grated zest of 1 lemon
2/3 cup ricotta cheese
6 T all-purpose flour, sifted

To drizzle
2 T cointreau

icing sugar

1. Oven on at 180 C. Line bottom of a 9" round, removable-bottom cake pan.
2. Toast the nuts and either finely or coarsely chop them.
3. Cream the butter with 1/2 the sugar till light and fluffy, add the yolks, orange/lemon zest, cheese,flour and nuts and combine well.
4. Beat egg whites with remaining sugar till stiff. Fold whites in 3 batches into the cheese mixture.
5. Drop mixture into the prepared pan, level the surface and bake 30 minutes. Test witha wooden skewer - if done, there shouldn't be any batter sticking on. Let cake cool in the pan before transfering onto a serving plate.
6. Drizzle 2 capfuls or 2 T of cointreau over the cake, then when the liquer has all seeped in and surface is dry, sift some icing sugar over the top of the cake.