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17 December 2012,04:28 by
Sruthilaya Subiksha.D

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BAKED RASPBERRY CURD CAKE

Serves :
8

Preparation Time :
45 minutes

Cooking Time :
1 hour 20 minutes

Preparation Method :

  • Preheat oven to 180°C / 350°F / Gas mark 4.
  • The Crust: Spread pecans on a baking tray and bake for 5-6 minutes or until lightly toasted. Allow to cool and chop into small pieces.
  • Grease a 9-inch spring form tin and line sides with parchment.
  • Crush digestive biscuits, transfer to a bowl, add pecans and melted butter. Mix and press mixture over base of tin and bake for about 8-10 minutes.
  • Curd Mixture: Beat butter in a bowl until creamy, add sugar and cheese and beat until smooth.
  • Stir in egg yolks, one at a time and add almonds with semolina, lemon rind and juice. Toss chopped raspberries in flour and fold in. Allow the mixture to stand for 10 minutes.
  • Whisk egg whites in a separate bowl until they stand in stiff peaks.
  • Stir 1 tablespoon into cake mixture before folding in the rest. Pour into prepared tin and bake for about 45-50 minutes or until firm.
  • Allow to cool completely and then remove from tin. Chill until ready to serve. Just before serving, top with raspberries and dust with icing sugar.

INGREDIENTS

The Base

  • 6-8 digestive biscuits
  • 50 grams pecans
  • 75 grams unsalted butter, melted

The Curd Cake Mixture

  • 500 grams curd, ricotta cheese
  • 150 grams unsalted butter, softened
  • 150 grams light brown sugar
  • 4 large egg yolks
  • 100 grams ground almonds
  • 50 grams semolina
  • Finely grated rind and juice of 1 large lemon
  • 250 grams fresh raspberries, coarsely chopped
  • 1 tablespoon plain flour
  • 3 large egg whites
  • Extra strawberries and icing sugar, to serve

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