Pastries Recipes - Fruit Nut Torte Recipe

Ingredients

SERVES 8

• 75g/3oz caster sugar

• 150ml/1/4pt water

• 450g/1lb lemon sponge

• 500g/1lb 2oz ricotta cheese

• 100g/4oz plain chocolate-coated almonds (finely chopped)

• 75g/3oz soft nougat (finely chopped)

• 50g/2oz candied peel (finely chopped)

• Finely grated zest of 1 orange

• Finely grated zest of 1 lemon

• 75g/3oz sultanas

• 2 tablespoons Amaretto or orange liqueur

• 175g/6oz flaked almonds (toasted)

• icing sugar for dusting

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Method:

1. Place the caster sugar in a large pan with the water. Heat gently, stirring occasionally, until the sugar has dissolved.

2. Bring to the boil and boil rapidly without stirring for 10 minutes until syrupy. Leave to cool.

3. Line a 24cm/9 1/2in spring form cake tin with aluminum foil. Cut the lemon sponge into very thin slices and use to line the base and sides of the tin.

4. Beat the cheese in a bowl, then gradually add 150ml/1/4pt of the sugar syrup, stirring constantly.

5. Stir in the almonds, nougat, candied peel, orange and lemon zests, sultanas and liqueur. Beat thoroughly, then spoon into the sponge-lined tin.

6. Sprinkle with the toasted almonds. Cover with cling film and chill overnight.