Demerara Sugar
Demerara (pronounced...
- Ingredients
- Method
Ingredients
Pastry
- 3 ¼ cups plain flour
- 3 tsps baking powder
- ⅔ cup Chelsea Soft Brown Sugar, lightly packed
- 1 cup almond meal
- 1 extra large egg, lightly beaten
- ½ tsp vanilla paste
- 250g butter, cut into cubes
Filling
- 800g fresh ricotta, from the deli
- ½ cup toasted pinenuts
- 1 tbsp dark rum or brandy
- ¾ cup Chelsea Raw Caster Sugar
- 1 cup dried apricot, halved
Topping
- ½ cup Chelsea Demerara Sugar
Chelsea Products in Recipe
Raw Caster Sugar
Delicately flavoured with a...
Soft Brown Sugar
This popular sugar is used...
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What did you think of this recipe?
Method
Preheat oven to 190°C conventional (170°C fan-forced). Grease and line the base of a 23cm spring-form pan with baking paper.
Pastry: in a food processor combine flour, baking powder, Chelsea Soft Brown Sugar, almond meal, egg, vanilla and butter. Process until mixture just comes together. Divide mixture in half, wrap in plastic wrap and rest in refrigerator 20 minutes.
Filling: in a medium a bowl, combine ricotta, pinenuts, rum, Chelsea Raw Caster Sugar and dried apricots, mixing with a wooden spoon.
To assemble cake, grate half the cold pastry over the base of the pan and press down so base is completely covered.
Top with ricotta filling. Grate remaining pastry over ricotta and sprinkle with Chelsea Demerara Sugar
Bake for 50 -55 minutes or until top is golden brown.
Cool completely in pan. Refrigerate for 1 hour. Slice and enjoy with coffee.
Chelsea Products in Recipe
Demerara Sugar
Demerara (pronounced...
Raw Caster Sugar
Delicately flavoured with a...
Soft Brown Sugar
This popular sugar is used...
Reviews
What did you think of this recipe?
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learn about baking
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