New York City Chefs Daily Recipe for 01/04/2002 : Walnut and Ricotta Cake
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipes specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

Walnut and Ricotta Cake recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 01/04/2002 : Walnut and Ricotta Cake
"Walnut and Ricotta Cake"

Free Subscriptions!
Amazon Products in association with
New York Restaurant photos of Arqua Restaurant in Tribeca Manhattan New York NYC NY Restaurant Dining Room Pictures of Italian Restaurants in New York City Restaurant Menus Recipes Party Plans Lunch Dinner reservations available

NYC Tours Today

Today's Recipe

Today's Soap

Sponsors Listings

Readio E List

Tell A Friend

NY Readio Home Page

Win Free Prizes Here

Daily NYC Photos Tour

Daily Photo Soap Opera

NY Window Gallery

The Arts & Museums

Restaurants Hotels, Clubs

Dr. Delicious

NY Minute Mall

VIP Lounge
Food Links

  Arqua Restaurant
New York City Restaurants
"As we graze it grows"

1 cup walnut pieces
2/3 cup unsalted butter, softened
2/3 cup sugar
5 eggs, separated
Finely grated rind of 1 orange
2/3 cup ricotta cheese
6 tablespoons flour (plain)
4 tablespoons apricot jam
2 tablespoons brandy
2 oz. Bitter or plain chocolate, coarsely grated

Preheat the oven to 375 degrees. Grease and line the base of a deep 9 inch round loose based cake tin.  Roughly chop and lightly toast the walnuts. Cream together the butter and 1/2 cup of the sugar until light and fluffy. Add the egg yolks, orange rind, ricotta cheese, flour and walnuts and mix ingredients together.  Whisk the egg whites in a large bowl until stiff. Gradually whisk in the remaining sugar.  Using a large metal spoon, fold a quarter of the whisked whites into the ricotta mixture.  Carefully fold in the rest of the whisked whites. Turn the mixture into the prepared tin and level the surface. Bake for about 30 minutes until risen and firm. Leave the cake to cool in the tin. Transfer the cake to a serving plate. Heat the apricot jam in a small saucepan with 1 tablespoon of water. Press through a sieve and stir in the brandy. Use to coat the top and sides of the cake. Scatter the cake generously with grated chocolate. Makes 10 slices.
Critics rate
"As the Mouse Moves" as HOT!

Search for a recipe from the Site Map Search

Recipe Search
Free-Type your email address here & receive

Daily Recipe Subscription
Privacy Policy
Search Readio
Click here for larger photo of Arqua Bar.

Dr. Delicious is a chef in NYC and a member of Chefs de Cuisine!

Readio is a daily updated NYC Photo Magazine,
Monday - Friday.

A portion of all revenue on  NYC Readio is donated to
The National Coalition for the Homeless.

International Travel and Discount Hotel reservations are available through Readio NY by clicking here!

Never miss a call.
Get Internet Call Manager!

Dr. Delicious Recipes Featured Daily On Readio New York Magazine
NYClickers / NYClickers 2 / Zoom Zone / Dr. Delicious / Soap Opera
Home / Photo Tours / Photo Gallery / Arts & Entertainment / Hotels Restaurants Clubs / VIP
New York City Hotels / Paris Hotels / London Hotels / Las Vegas Hotels / DC Hotels / Orlando Hotels
Atlanta Hotels / Chicago Hotels / Los Angeles Hotels / Honolulu Hotels / Beach Hotels / Books
Subscribe / Sitemap / Comments / Privacy / ISSN: 1524-6337 / / About / Copyright
READIO®; and READIOGLASSEStm; and their respective uses on all linked pages are
©1999-2002 Property of Readio Enterprises.

Click Here!

Free Prizes & Gifts. Readio Weekly ( ) Word Game Click Here for the info!