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kaberettLightly adapted from smitten kitchen. The context: we got an accidental delivery, at the end of last week, that included seven litres of milk, and about two kilos of blood oranges on top of the kilo we already had in the fridge from the previous, intentional delivery. There was no useful way to refuse or return it -- our address had been entered in error by someone t'other end of the country, and I was mostly asleep & A was in a meeting when it arrived, so I answered the doorbell and then just.. noped -- so (as I alluded to yesterday) this leaves us with a whole pile of food that needs used.
Happily, smitten kitchen provides & ricotta is very easy to make (requires: milk + lemon juice + heat), so yesterday I turned some milk into ricotta and then Made A Cake. (It is gluten-free by default: it uses almond flour & cornmeal.)
Ingredients
110g brown sugar
1 tablespoon orange juice (because why wouldn't you?)
135 g granulated sugar
2+ (blood) oranges (see text)
3 large eggs, separated
115 g unsalted butter, softened
165 g ricotta
45g cornmeal
135g almond flour/meal
1/2 teaspoon fine sea salt (I forgot this and it's fine)
Method
Line the base of a cake tin with greaseproof paper (and grease the sides).
Mix together the brown sugar and (utility) orange juice (or water), and spread thinly over the greaseproof.
Weigh out the sugar. Zest the oranges directly into the sugar. (I actually used the zest from ~4 oranges, because we've been hoarding the peel in the freezer and I was Very Unsure that 2 would be sufficient. Had I been willing to spend more time grating cold things it could perfectly well have stood to be more lemony.) Set temporarily aside.
Thinly slice one half to one whole orange, arranging the slices decoratively across brown sugar mix in the cake tin. (Deb says "paper-thin slices"; going up to 5mm is fine, actually.)
Juice the remaining orange lumps, and set juice aside. (Deb reckoned she got ⅓ of a cup of juice. I did not pay attention.)
Whisk the egg whites until they hold firm peaks.
Add the softened butter to the sugar-zest mix, and cream until light and fluffy. (You can use the same hand mixer as you did for the egg whites, but it's mildly faffsome.) Continue to beat, adding the egg yolks one at a time.
Set aside the hand mixer. Add the ricotta and juice, and mix to combine. (At this point I decided the texture was too dry, due to some combination of having drained the ricotta too thoroughly & not squeezed Enough Juice, & added more liquid in the form of whey. If I had zested and juiced three whole oranges that also would have worked well. I decided "reluctant dropping consistency" was about right.)
Sprinkle salt over batter, then add almond flour & cornmeal until and mix until just combined. Gently fold in egg whites.
Transfer batter to cake tin (avoiding disrupting the orange slice distribution as much as possible). Bake for ~45 minutes, or until a skewer/toothpick/implement comes out clean. Let sit for five minutes before inverting onto a plate.
And a picture! Feat. background vegetarianised maqluba.
Happily, smitten kitchen provides & ricotta is very easy to make (requires: milk + lemon juice + heat), so yesterday I turned some milk into ricotta and then Made A Cake. (It is gluten-free by default: it uses almond flour & cornmeal.)
Ingredients
110g brown sugar
1 tablespoon orange juice (because why wouldn't you?)
135 g granulated sugar
2+ (blood) oranges (see text)
3 large eggs, separated
115 g unsalted butter, softened
165 g ricotta
45g cornmeal
135g almond flour/meal
Method
Line the base of a cake tin with greaseproof paper (and grease the sides).
Mix together the brown sugar and (utility) orange juice (or water), and spread thinly over the greaseproof.
Weigh out the sugar. Zest the oranges directly into the sugar. (I actually used the zest from ~4 oranges, because we've been hoarding the peel in the freezer and I was Very Unsure that 2 would be sufficient. Had I been willing to spend more time grating cold things it could perfectly well have stood to be more lemony.) Set temporarily aside.
Thinly slice one half to one whole orange, arranging the slices decoratively across brown sugar mix in the cake tin. (Deb says "paper-thin slices"; going up to 5mm is fine, actually.)
Juice the remaining orange lumps, and set juice aside. (Deb reckoned she got ⅓ of a cup of juice. I did not pay attention.)
Whisk the egg whites until they hold firm peaks.
Add the softened butter to the sugar-zest mix, and cream until light and fluffy. (You can use the same hand mixer as you did for the egg whites, but it's mildly faffsome.) Continue to beat, adding the egg yolks one at a time.
Set aside the hand mixer. Add the ricotta and juice, and mix to combine. (At this point I decided the texture was too dry, due to some combination of having drained the ricotta too thoroughly & not squeezed Enough Juice, & added more liquid in the form of whey. If I had zested and juiced three whole oranges that also would have worked well. I decided "reluctant dropping consistency" was about right.)
Sprinkle salt over batter, then add almond flour & cornmeal until and mix until just combined. Gently fold in egg whites.
Transfer batter to cake tin (avoiding disrupting the orange slice distribution as much as possible). Bake for ~45 minutes, or until a skewer/toothpick/implement comes out clean. Let sit for five minutes before inverting onto a plate.
And a picture! Feat. background vegetarianised maqluba.
(no subject)
Date: 2022-02-04 06:18 pm (UTC)Oh nice!!!
I think Ruth has made this exact SK cake, and I remember liking it a lot.
At one point I was looking up how to make halloumi, and apparently you can make ricotta from whey that's already had most of its solids claimed by other cheese. That's amazing.
(no subject)
Date: 2022-02-04 07:18 pm (UTC)Oo how do you make halloumi?
(no subject)
Date: 2022-02-05 02:03 am (UTC)It requires rennet and heat, and you save the whey after the cheese forms, and then after you compress the curds into blocks you RE-BOIL it in the whey and that’s what gives it the resilience to barbecuing.
I have not done this.
(no subject)
Date: 2022-02-04 07:04 pm (UTC)(no subject)
Date: 2022-02-05 12:33 am (UTC)(no subject)
Date: 2022-02-06 09:55 pm (UTC)(no subject)
Date: 2022-02-08 03:42 pm (UTC)(no subject)
Date: 2022-02-08 03:51 pm (UTC)(no subject)
Date: 2022-02-09 12:23 am (UTC)HA. We made a start on our second this evening! :-)