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Cakes and Cheesecakes

Recipes

Baked Ricotta Cheesescake
350 g (12 oz) reduced-fat ricotta cheese 3 eggs, separated 100 g (3 ½ oz) caster sugar 3 tablespoons dark rum 1 teaspoon vanilla essence Finely grated rind of 2 lemons 55 g (2 oz) ground
Panforte Traditional Tuscan Cake
250 g (9 oz) almonds, blanched, skinned & toasted. 150 g (5 oz) walnuts or Pecan nuts 55 g (1 ¾ oz) candied cedro (citron peel) cut into small strips 250 g (9 oz) candied pumpkin, (cut into
Walnut Cake
350 g (12 oz) walnut pieces 4 eggs, separated 225 g (8 oz/1 ¼ cups) caster sugar Finely grated rind of 1 lemon Icing sugar, to

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