Summer isn't summer without strawberries. And this wildly decadent Italian dessert throws in raspberries, almonds, white chocolate and grappa for good measure, too!
Whisk the eggs, slowly adding the caster sugar until the mix has quadrupled in volume. Fold in the flour, salt, ricotta and almonds. Add the melted butter. Quarter the strawberries, dry them and the raspberries and fold through the mixture.
Grease and line a cake tin, and pour in the mixture. Bake at 170°c for 40 minutes.
Melt the chocolate over a bain marie. Dust the cake with a little icing sugar and serve drizzled with the melted chocolate.
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Through books and magazines of all kinds, the most well-known is those of the health publishing company. I don’t know if you have already read this one “200 extraordinary handy hints and tips for your home” or not but it really helps, especially for people who have difficulties on households.
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